These Singapore Street Noodles are a PF Chang’s copycat made with chicken, shrimp, julienned veggies and the best homemade curry sauce.
Ingredients and substitutions
- Canola oil – any light-flavored oil will work to sauté the chicken and shrimp.
- Chicken breast – feel free to swap out for boneless skinless chicken thighs instead.
- Shrimp – frozen shrimp would work, just make sure to let it thaw completely beforehand.
- 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 instead.
- Red cabbage – green or Napa cabbage and even bok choy will work just as well.
- Carrots – you can buy pre-cut carrots to cut down on prep time.
- Red pepper – use any colour bell pepper you like.
- Curry powder – this is the heart of the sauce and shouldn't be left out but feel free to change the amount or variety according to how spicy you want your dish to be.
- Garlic – fresh minced garlic is best but jarred minced garlic will also work.
- Ginger – I like using fresh ginger but ground ginger can be used in a pinch.
- Coconut milk – 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 – microwave and slice some green beans or snow peas to use instead or leave them out altogether.
- Cilantro – garnish with parsley or leave this out altogether.
How to make Singapore street noodles
- Cook the chicken and shrimp.
- Sauté the veggies.
- Stir in the rest of the ingredients to make the sauce.
- Mix in the rice noodles.
- Garnish with green onions, bean sprouts and cilantro.
- Serve and enjoy!
Calories in my recipe vs. PF Chang's
My recipe has 562 calories per serving. According to PF Chang’s website, a serving of their noodles has a whopping 1,180 calories!
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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.
Frequently Asked Questions
This favourite 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 favourite! It’s a quick all-in-one meal you can change based on what you find in your refrigerator.
The amazing flavours of this dish come from the creamy coconut sauce and curry powder. So, it is like a cross between pad Thai and curry.
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!
Storing and reheating
This recipe is totally meal prep friendly! Store any leftovers in an airtight glass container for up to 5 days. When you’re ready to enjoy your noodles, sprinkle some water over top to prevent them from drying out then reheat them in the microwave for 2 minutes. You can also stir fry them in a pan on the stovetop until heated through for about 10 minutes.
Freezing this recipe
Freezing the meal is not a good idea. Unfortunately, the noodles will get all 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 {PF Chang's Copycat}
Ingredients
- 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
Instructions
- 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.
Dawn says
This dish was fantastic?? I only used chicken, added a bit more curry and red pepper flakes. My new favorite noodle dish!!
Lisa Salacinski says
Taste is great. However 1# of dried noodles is A LOT. Should it be 1# prepared noodles?
Taylor Stinson says
It should be the 1lb of dried noodles – you are welcome to cut the amount in half if it’s too much for you!