Singapore Street Noodles {PF Chang’s Copycat}

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

Step 1: Cook the chicken and shrimp.

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.

Step 2: Sauté the veggies.

Without wiping skillet clean, add onion and julienned vegetables, sauteeing for 5 minutes until veggies are tender.

Step 3: Add the sauce ingredients.

Add curry powder, garlic, ginger and salt, sauteeing for 30 seconds until fragrant, then stir in coconut milk. 

Step 4: Add in the noodles.

Add in cooked rice noodles, tossing gently to coat.

Step 5: Stir in the remaining ingredients.

Stir in green onions, bean sprouts and cilantro, then remove from heat.

Step 6: Serve and enjoy!

Frequently Asked Questions