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Singapore Street Noodles
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3.9 from 38 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian-Inspired
Keyword: singapore street noodles
Servings: 6 servings
Calories: 562kcal
Author: Taylor Stinson


  • 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