Singapore Street Noodles
These Singapore Street Noodles are a PF Chang's copycat made with rice noodles, chicken, shrimp & julienned vegetables tossed in curry sauce.
Servings: 6 servings
- 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.
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