These Singapore Street Noodles are a PF Chang's copycat made with rice noodles, chicken, shrimp & julienned vegetables tossed in curry sauce.
Ingredients in this recipe
1 tbsp canola oil
1 chicken breast, sliced
1 lb shrimp
1 lb rice vermicelli noodles
1 yellow onion, sliced
1/2 cup julienned red cabbage
1/2 cup julienned carrots
red pepper, julienned
1 tbsp curry powder
4 cloves garlic, minced
1 tbsp minced gingerroot
3/4 tsp salt
1 can coconut milk
4 green onions, chopped into 1 inch pieces
1/2 cup bean sprouts
2 tbsp chopped cilantro
How to make Singapore noodles
Heat canola oil in a large skillet over med-high heat. Add chicken, cooking for 3-4 minutes until browned and seasoning with salt & pepper. Add shrimp and cook another 3-4 minutes until fully cooked then remove both from heat.
Meanwhile cook rice noodles according to package directions then drain and set aside.
Without wiping skillet clean, add onion and julienned vegetables, sauteeing for 5 minutes until veggies are tender.
Add curry powder, garlic, ginger and salt, sauteeing for 30 seconds until fragrant, then stir in coconut milk. Add in cooked rice noodles, tossing gently to coat.
Stir in green onions, bean sprouts and cilantro, then remove from heat and serve & enjoy.
What are Singapore noodles?
This favorite stir-fried noodle dish has no roots in Singapore and likely can’t be found there. But someone must have mixed curry found in Hong Kong and rice noodles found all over Southeast Asian to create this take-out favorite!
It’s a quick, all-in-one meal you can change based on what you find in your refrigerator.
What do Singapore noodles taste like?
The amazing flavors of this dish come from the creamy coconut sauce and curry powder. So, it is like a cross between pad Thai and curry.
- Canola oil – Any light-flavored oil will work to sauté the chicken and shrimp.
- Chicken breast/shrimp – Use any chopped meat that you have on hand. Good choices are ham, barbecue pork, steak, or even bacon.
- Rice vermicelli noodles – The thinness of the noodles is important to the texture of the dish. You can use regular vermicelli or angel hair pasta as a quick substitute, although the flavor will be nuttier. Cook the noodles to al dente and set them aside so they don’t get mushy.
- Yellow onion – Feel free to use red onion or shallots.
- Red cabbage – Green or Napa cabbage and bok choy work just as well.
- Carrots – You can buy pre-cut carrots to make the preparation even quicker.
- Red pepper – Use any color of bell pepper you like.
- Curry powder – This is the heart of the sauce and shouldn't be left out. But curry powders vary in heat, so you can change the amount or variety according to how spicy you like it.
- Garlic and ginger – Both are available in ready-to-use jars and can be used instead of fresh to keep the same warm, spicy flavors in the dish.
- Coconut milk – The richness and light sweetness in the dish comes from the coconut milk. If you need a substitute, you can use heavy cream instead, but cut the amount in half.
- Green onions – Substitute chopped broccoli or celery for the green onions.
- Bean sprouts – Sprouts add crunch to the dish. Or, microwave and slice some green beans or snow peas to use instead or leave them out altogether.
- Cilantro – This garnish can be omitted, or if you prefer parsley, that works too.
Are Singapore noodles unhealthy?
Rice noodles have very little nutrition in them, but all of the veggies and meat in this dish make it much healthier than getting it from a fast-food restaurant!
Calories in this recipe vs PF Chang's
The recipe below has 562 calories per serving. According to PF Chang’s website, a serving of their noodles is 1180 calories.
My recipe shaves off a lot of calories by cutting out sugar in the sauce, using less oil to cook the noodles, and having a larger veggie-to-noodle ratio.
Making them vegetarian
It is very easy to make this dish filling, while still keeping it vegetarian. Add eggs or tofu to put the protein back in. Or, add chopped broccoli, more peppers, and sliced mushrooms.
To add tofu, cut it into small cubes and fry until golden. Then toss the cubes in while you sauté the noodles.
Storing and reheating
Quickly cool any leftovers and store them in an airtight container for up to 5 days. You can reheat them by microwaving for 2 minutes (sprinkle some water overtop to prevent them from drying out) or stir-frying them again until they are heated through, about 10 minutes.
Can you freeze these noodles
Freezing the meal is not a good idea. Unfortunately, the noodles can become mushy when they thaw.
More PF Chang's recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Singapore Street Noodles
- 1 tbsp canola oil
- 1 chicken breast, sliced
- 1 lb shrimp
- 1 lb rice vermicelli noodles
- 1 yellow onion, sliced
- 1/2 cup julienned red cabbage
- 1/2 cup julienned carrots
- red pepper, julienned
- 1 tbsp curry powder
- 4 cloves garlic, minced
- 1 tbsp minced gingerroot
- 3/4 tsp salt
- 1 can coconut milk
- 4 green onions, chopped into 1 inch pieces
- 1/2 cup bean sprouts
- 2 tbsp chopped cilantro
- Heat canola oil in a large skillet over med-high heat. Add chicken, cooking for 3-4 minutes until browned and seasoning with salt & pepper. Add shrimp and cook another 3-4 minutes until fully cooked then remove both from heat.
- Meanwhile cook rice noodles according to package directions then drain and set aside.
- Without wiping skillet clean, add onion and julienned vegetables, sauteeing for 5 minutes until veggies are tender.
- Add curry powder, garlic, ginger and salt, sauteeing for 30 seconds until fragrant, then stir in coconut milk. Add in cooked rice noodles, tossing gently to coat.
- Stir in green onions, bean sprouts and cilantro, then remove from heat and serve & enjoy.