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

Recipe Ingredients

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.

Source: Chef Mark Miller, P.F. Chang's China Bistro -