Name: P.F. Chang's Copycat Singapore Street Noodles
Prep time: 5 min
Cook time: 15 min
Ingredients: 6 ounce rice noodles, cooked according to the package instructions; 8 ounce shrimp, peeled and deveined; 6 ounce chicken breast, cut into bite sized pieces; 2 garlic cloves, minced; 2 tablespoon soy sauce; 2 cup cabbage, thinly sliced; 1 carrot, thinly sliced; 1 shallot, thinly sliced; 1 roma tomato, cut into bite sized pieces; 2 scallions, chopped; 2 tablespoon peanut oil; FOR THE SAUCE:; 2 tablespoon dark brown sugar; 1 tablespoon curry powder; 1 tablespoon sriracha sauce; 2 tablespoon rice wine vinegar, or cider vinegar; Chopped scallions and lime wedges, to garnish

P.F. Chang's Copycat Singapore Street Noodles

By: Anne Colagioia

1 Comment

P.F. Chang's Copycat Singapore Street Noodles

By: Anne Colagioia

Transport yourself to a new world of flavor with this Chinese food copycat recipe from Anne Colagioia. Featuring both shrimp and chicken, this recipe for P.F. Chang's Copycat Singapore Street Noodles is a true delight at dinner. If the vegetable-laden ingredients list here doesn't entice you, then the sweet and spicy sauce definitely will! Cook this restaurant copycat recipe in just 20 minutes, and marvel at how you were able to enjoy professional-quality food so easily.

Notes

If you are following a gluten free diet, be sure to use gluten free noodles and soy sauce. Also be sure to check the labels of all of the ingredients used in the sauce for gluten containing ingredients.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this copycat restaurant recipe, watch this cooking video:

Preparation Time5 min

Cooking Time15 min

Ingredients

6 ounces rice noodles, cooked according to the package instructions
8 ounces shrimp, peeled and deveined
6 ounces chicken breast, cut into bite sized pieces
2 garlic cloves, minced
2 tablespoons soy sauce
2 cups cabbage, thinly sliced
1 carrot, thinly sliced
1 shallot, thinly sliced
1 roma tomato, cut into bite sized pieces
2 scallions, chopped
2 tablespoons peanut oil
FOR THE SAUCE:
2 tablespoons dark brown sugar
1 tablespoon curry powder
1 tablespoon sriracha sauce
2 tablespoons rice wine vinegar, or cider vinegar
Chopped scallions and lime wedges, to garnish

Instructions

Stir together all of the sauce ingredients and set it aside.
Toss the chicken with one clove of minced garlic and 1 tablespoon of soy sauce.
Toss the shrimp with the other clove of minced garlic and tablespoon of soy sauce.
In a large nonstick skillet over a medium high heat add 1 tablespoon of oil and sautÃ© the chicken, stirring occasionally for 2 to 3 minutes or until itâ€™s almost cooked.
Add the shrimp and sautÃ© for about 2 minutes on the first side and a minute on the second side then remove the shrimp and chicken from the pan and set it aside.
Add the other tablespoon of peanut oil and all of the veggies to the pan and sautÃ© for 2 minutes stirring occasionally then add the cooked shrimp and chicken back to the pan and stir them together.
Add the cooked noodles to the pan and pour over the sauce then toss everything together until it is well coated and heated through. Garnish with the lime wedges and chopped scallions and serve.