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.
Servings: 6 servings
Calories: 562kcal
Ingredients
- 1 tbsp canola oil
- 1 chicken breast, sliced
- 1 lb shrimp
- 1/2 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.
Video
Notes
Adjust the amount of curry powder based on how much spice you like.
If you’re using frozen shrimp, let it thaw completely beforehand.
Store any leftovers in the fridge for up to 5 days. Reheat for 2 minutes in the microwave or stir fry on the stovetop for 10 minutes.
Nutrition
Calories: 562kcal | Carbohydrates: 70g | Protein: 28g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 215mg | Sodium: 1080mg | Potassium: 492mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1966IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 5mg