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P.F. Chang’s Singapore Street Noodles Recipe Document
Recipe
PF Chang’s Singapore Street Noodles Master Recipe
Ingredients:
Proteins & Oil
3 oz (85 g) Chicken, sliced marinated
3 oz (85 g) Shrimp, 41/50 marinated
Neutral oil for deep frying (or stir-frying, see note)
Vegetables & Aromatics
1 teaspoon (2.75 g) Garlic, rehydrated*
2 cups (roughly 150 grams) cabbage mix
1/3 cup (roughly 50 grams) grape tomatoes, halved
1/2 cup (14 g) Green onion sticks
1/4 cup (7 g) Cilantro, rough chopped
Noodles
4 oz (113 g) Thin rice vermicelli, dried (yields about 8 oz / 227 g after soaking)
Noodle Prep
Soak dried noodles in room-temperature water for 20–30 minutes (or longer if needed) until pliable and fully hydrated.
Drain well, then dry thoroughly with a clean kitchen towel.
Cut the noodles into shorter lengths before stir-frying to help prevent clumping.
Sauce
6 tablespoons (120 ml) Singapore Street Noodle Sauce (see recipe below)
Garnishes
1 teaspoon (5 ml) Sesame oil
Fried shallots
1 Lime wedge
*Note: P.F. Chang’s uses dehydrated, minced garlic. You should be able to find this in the spice aisle at your local grocery store. To reconstitute, cover the amount of garlic needed with water for 20-30 minutes. Then strain, pressing out the extra water. Once reconstituted, the garlic can be used immediately or kept in the fridge for up to 1 week.
Cooking Directions:
1. Heat neutral oil in a wok or large pot to 300°F (150°C). Add chicken, separating as it cooks. Fry to about 50% done. Add shrimp and cook until just done. Remove proteins and drain.
2. Add about 1 tablespoon of neutral oil to the wok and heat over medium heat.
3. Add garlic and stir-fry for a few seconds or until lightly fragrant.
4. Add cabbage, tomatoes, and proteins. Stir-fry for about 10 seconds.
5. Add noodles and then sauce. Stir-fry, tossing to coat evenly until hot throughout.
6. Add green onion sticks and cilantro. Toss briefly 2–3 times; do not overcook.
7. Drizzle sesame oil over the noodles and briefly toss to coat.
8. Plate high in the center of a bowl. Garnish with fried shallots and a lime wedge.
Note: If preferred, the chicken and shrimp can be stir-fried in 1–2 tablespoons of oil instead of deep frying.
Cabbage Mix
Ingredients:
4 parts Green cabbage, finely shredded
4 parts Red/purple cabbage, finely shredded
1 part Carrots, finely shredded
Directions:
Place both cabbages and carrots in a large bowl and mix together.
The cabbage mix can be stored for about a week in the fridge.
Singapore Street Noodle Sauce
(roughly 2 servings)
Ingredients:
4 teaspoons (8 g) S&B Oriental curry powder (or Madras curry powder)
1/4 teaspoon (0.8 g) Turmeric
1.5 tablespoons (23 ml) White vinegar
5.5 tablespoons (83 ml) Light soy sauce
5.5 tablespoons (105 g) Oyster sauce
1.5 tablespoons (23 g) Sriracha
2 tablespoons (34 g) Ketchup
Yield: Roughly 9.5 fl oz (280 ml, about 1 1/4 cups) — enough for a little over 2 servings.
Directions:
1. In a medium mixing bowl, add the curry powder and turmeric first.
2. Pour in the vinegar and soy sauce. Whisk until the dry ingredients are fully dissolved and incorporated.
3. Add the oyster sauce, sriracha, and ketchup. Whisk until the sauce is evenly combined and smooth.
4. Transfer to a covered container and refrigerate. Store for up to 2 weeks.
Alkaline Soy Protein Marinade
Ingredients:
1 cup (240 ml) Water
1/3 cup (80 ml) Soy sauce*
1/2 teaspoon (2.5 g) Baking soda
Directions:
Mix all ingredients and stir until the baking soda is dissolved. Set aside.
Note: Use separate brines for shrimp and chicken.
*I suggest using Lee Kum Kee soy sauce (red bottle) because it’s the cheapest of all the brands. But any brand (LKK red or green bottles or Kikkoman) will work.*
Chicken Preparation:
Place sliced chicken breast in marinade and brine for at least 2 hours, or up to 24 hours.
Drain and dry well before using.
Shrimp Preparation:
For frozen shrimp: Pour alkaline soy marinade over the frozen shrimp and allow shrimp to completely thaw out at room temperature or in the refrigerator. When shrimp are completely thawed, discard marinade and pat shrimp dry with a paper towel. If preparing in advance, the marinated shrimp can be stored for 1–2 days in the fridge.
For fresh shrimp: Pour alkaline soy marinade over the shrimp and refrigerate shrimp for 30–60 minutes. After marinating, discard the alkaline soy marinade and pat shrimp dry with a paper towel. If preparing in advance, the marinated shrimp can be stored for 1–2 days in the fridge.
