Copycat P F Chang's Singapore Street Noodles

Bring the vibrant flavors of Southeast Asia straight to your kitchen with this Copycat P.F. Chang's Singapore Street Noodles recipe! This quick and easy dish features tender rice vermicelli noodles tossed with juicy shrimp, shredded chicken, and crisp stir-fried vegetables, all coated in a fragrant, curry-infused sauce. A balance of savory soy sauce, sweet honey, tangy rice vinegar, and optional sriracha heat creates a dynamic flavor profile that's irresistible. Perfectly customizable and ready in just 30 minutes, this noodle dish is ideal for weeknight dinners or impressing guests with restaurant-quality flair. Garnished with fresh cilantro, lime wedges, and green onions, it's a visual and culinary masterpiece that will transport your taste buds to the bustling streets of Singapore!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz rice vermicelli noodles
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 12 large cooked shrimp
• 1 cup cooked chicken breast, shredded
• 1 egg, lightly beaten
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 2 stalks green onions, sliced
• 2 tsp curry powder
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sriracha (optional, for heat)
• 2 lime wedges (for garnish)
• 2 tbsp cilantro (optional, for garnish)

Directions

Step 1

Soak the rice vermicelli noodles in hot water according to the package instructions (usually about 5-7 minutes), then drain and set aside.

Step 2

Heat a large wok or skillet over medium-high heat. Add the vegetable oil.

Step 3

Once the oil is hot, sauté the minced garlic and ginger for 1 minute or until fragrant.

Step 4

Add the cooked shrimp and shredded chicken to the wok. Stir-fry for 2-3 minutes to heat through, then push to one side of the wok.

Step 5

Pour the beaten egg into the wok and scramble until fully cooked, then mix it together with the shrimp and chicken.

Step 6

Add the red bell pepper, carrot, and bean sprouts to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 7

In a small bowl, mix the curry powder, soy sauce, oyster sauce, rice vinegar, honey, and sriracha (if using). Pour the sauce over the ingredients in the wok.

Step 8

Add the drained vermicelli noodles to the wok. Toss everything together to evenly coat the noodles and ingredients in the sauce.

Step 9

Cook for 2-3 minutes, stirring frequently, until the noodles are heated through and the flavors are well combined.

Step 10

Garnish with sliced green onions, lime wedges, and cilantro, if desired. Serve immediately.

Nutrition Facts

Serving size	(988.1g)

Amount per serving	% Daily Value*
Calories	1707.1

Total Fat 41.9g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 388.8mg	0%
Sodium 3807.6mg	0%
Total Carbohydrate 223.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 21.5g
Protein 106.3g	0%

Vitamin D 43.8IU	0%
Calcium 201.2mg	0%
Iron 12.0mg	0%
Potassium 1704.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 25.1%

Carbs: 52.7%