Recipe for P.F. Chang's China Bistro Singapore Street Noodles
Restaurant

P.F. CHANG'S CHINA BISTRO SINGAPORE STREET NOODLES

    P.F. Chang's China Bistro Singapore Street Noodles

    Singapore Sauce
    2 tablespoons white vinegar
    1/4 cup curry powder
    1 pinch turmeric (optional)
    1/4 cup lite soy
    1 cup vegetarian oyster sauce
    1/4 cup Sriricha chili sauce
    1/4 cup ketchup

    2 gallons water
    1 pound rice stick noodles
    4 tablespoons canola oil
    8 ounces medium-size shrimp
    8 ounces chicken, julienned
    1 tablespoon garlic, chopped
    1 cup cabbage, julienned
    1/2 cup carrots, julienned
    2 medium tomatoes, diced
    1 bunch scallions, green parts, cut 2 inches long
    1/4 bunch cilantro, roughly chopped
    1 teaspoon sesame oil
    1/3 cup fried shallots
    1 lime, quartered

    Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.

    Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

    In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

    Garnish with fried shallots and a lime wedge.

    Makes 4 servings.


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