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Amazing 30-Minute Copycat P.F. Chang’s Singapore Street Noodles

Copycat P.F. Chang's Singapore Street Noodles
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Recreate the popular P.F. Chang’s Singapore Street Noodles at home. This recipe features thin rice noodles tossed with shrimp or chicken, fresh vegetables, and a light, flavorful curry-infused sauce. It is a quick and satisfying dish.

Ingredients

Scale
  • 8 ounces thin rice vermicelli noodles
  • 1 tablespoon vegetable oil
  • 1/2 pound raw shrimp, peeled and deveined, or cooked, shredded chicken
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced yellow onion
  • 1 cup shredded carrots
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon oyster sauce (or vegetarian substitute)
  • 1 teaspoon sugar
  • 1/4 cup chicken broth or water
  • 2 green onions, thinly sliced, for garnish
  • 2 tablespoons chopped roasted peanuts, for garnish

Instructions

  1. Soak the rice vermicelli noodles in hot water according to package directions until tender. Drain well and set aside.
  2. Heat the vegetable oil in a large wok or skillet over medium-high heat.
  3. Add the shrimp or chicken to the wok. Cook until the shrimp is pink and cooked through, or the chicken is heated through, about 2 to 3 minutes. Remove from the wok and set aside.
  4. Add the red bell pepper, yellow onion, carrots, and peas to the wok. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  5. Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
  6. Stir in the curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly to toast the spices.
  7. Return the cooked shrimp or chicken to the wok. Add the drained noodles.
  8. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and chicken broth. Pour the sauce mixture over the noodles and ingredients in the wok.
  9. Toss everything together quickly and thoroughly until the noodles are evenly coated with the sauce and heated through, about 1 to 2 minutes.
  10. Remove from heat. Serve immediately, garnished with sliced green onions and chopped peanuts.

Notes

  • Richard suggests tasting the sauce components before adding them to ensure they match your memory of the original dish.
  • We find using fresh ginger makes a big difference in the final flavor profile.
  • If you prefer more heat, increase the amount of cayenne pepper slightly.

Nutrition

Find it online: https://delishdiarist.com/copycat-pf-changs-singapore-street-noodles/