P.F. Chang's Singapore Street Noodles
The actual P.F. Chang's Singapore Street Noodles recipe with their secret wet curry sauce. Former cooks confirmed the curry powder brand (S&B Oriental) and the best method for preparing rice vermicelli: a room-temperature water soak that keeps the noodles light and separate. Features alkaline soy-marinated chicken and shrimp.
Servings 2 servings
Calories 800kcal
Equipment
- 1 Made-In Carbon Steel Wok For deep-frying the proteins
- 1 14-inch Mandarin Wok For stir-frying
- 1 Glass Mixing Bowls For sauce and marinades
- 1 Deli Containers For storing prepped ingredients
- 1 Wok Spider/Strainer For removing proteins from oil
- 1 Wire Cooling Rack For draining fried proteins
- 1 Whisk For the curry sauce
- 1 Colander For draining noodles
- 1 Infrared Thermometer For checking oil temperature
Ingredients
Singapore Street Noodle Sauce
- 4 tsp curry powder S&B Oriental Curry Powder. Standard curry powder works as a substitute.
- 1/4 tsp turmeric
- 1 1/2 tbsp white vinegar
- 5 1/2 tbsp soy sauce Lee Kum Kee Low Sodium (green bottle)
- 5 1/2 tbsp oyster sauce
- 1 1/2 tbsp sriracha
- 2 tbsp ketchup
Alkaline Soy Marinade
- 1 cup water
- 1/3 cup soy sauce Lee Kum Kee Low Sodium (green bottle). Any brand works.
- 1/2 tsp baking soda
The Proteins
- 3 oz chicken breast boneless, skinless, sliced into 1/8-inch slivers
- 3 oz shrimp 41/50 count, frozen or fresh
The Noodles
- 4 oz thin rice vermicelli dried; yields about 8 oz (227 g) after soaking
Cabbage Mix
- 4 parts green cabbage finely shredded
- 4 parts red cabbage finely shredded
- 1 part carrots finely shredded
Vegetables & Aromatics
- 1 tsp dehydrated minced garlic rehydrated in warm water 20-30 min, drained
- 2 cups cabbage mix
- 1/3 cup grape tomatoes halved
- 1/2 cup green onion sticks
- 1/4 cup cilantro rough chopped
For Cooking
- neutral oil for deep-frying proteins to 300°F. Can stir-fry instead.
- 1 tbsp neutral oil for stir-frying
For Serving
- 1 tsp toasted sesame oil
- fried shallots
- 1 lime wedge
Instructions
Soak the Noodles
- Place 4 ounces of dried thin rice vermicelli in a large bowl and cover with room-temperature water. Soak for 20-30 minutes, or until the noodles are pliable and mostly translucent when lifted.
- Drain the noodles in a colander and dry thoroughly with clean kitchen towels. Remove as much moisture as possible.
- Snip or tear the noodles into shorter, more manageable lengths and separate any clumps.
Make the Curry Sauce
- Add the curry powder and turmeric to a large mixing bowl.
- Pour in the white vinegar and light soy sauce. Whisk until all dry ingredients are fully dissolved.
- Add the oyster sauce, sriracha, and ketchup. Whisk until the sauce is evenly combined and smooth.
- Transfer to a covered container and refrigerate until ready to use. The sauce keeps for up to 2 weeks.
Make the Alkaline Soy Marinade
- Add the water to a small bowl. Add the baking soda and whisk until dissolved.
- Pour in the soy sauce and whisk until combined.
Brine the Proteins
- Remove the tenderloin from a boneless skinless chicken breast. Slice the breast lengthwise into 2-3 strips, then cut each strip crosswise into 1/8-inch slivers.
- Pour the alkaline soy marinade over the chicken and refrigerate for at least 2 hours, or up to 24 hours.
- For frozen shrimp, pour a separate batch of alkaline soy marinade over the shrimp and let them thaw completely at room temperature (30-60 minutes) or in the refrigerator (a few hours). For fresh shrimp, marinate in the fridge for 30-60 minutes.
- When ready to cook, drain both proteins from the marinade and pat dry with paper towels.
Prep the Cabbage Mix and Garlic
- Combine finely shredded green cabbage, red cabbage, and carrots in a 4:4:1 ratio. Toss until evenly mixed.
- Soak the dehydrated minced garlic in warm water for 20-30 minutes. Drain and squeeze out excess liquid.
Cook the Proteins
- Heat neutral oil in a wok or large pot to 300°F. Add the marinated chicken slivers, separating the pieces as they cook. Fry until about 50% done, roughly 60-90 seconds.
- Add the brined shrimp to the oil and continue cooking for 1-2 minutes more, or until the shrimp are just done.
- Remove both proteins from the oil and drain well on a wire rack set over a baking sheet.
Final Stir-Fry
- Heat a wok over medium heat until it starts to lightly smoke. Add about 1 tablespoon of neutral oil.
- Add the rehydrated garlic and stir-fry for a few seconds until fragrant.
- Add the cabbage mix, halved grape tomatoes, and both proteins. Stir-fry for about 10 seconds until heated through.
- Add the soaked rice vermicelli noodles and 6 tablespoons of curry sauce. Toss well using tongs, making sure all noodles are evenly coated in sauce with no white noodles remaining.
- Add the green onion sticks and cilantro. Toss for 15-20 seconds until evenly distributed.
- Kill the heat. Drizzle in the sesame oil and briefly toss to coat.
- Pile the noodles high in the center of a plate or bowl. Garnish with fried shallots and a lime wedge.
Video
Notes
Noodle Selection: Look for thin rice vermicelli (also labeled rice sticks, mei fun, or bún). Choose loosely packed noodles, not tightly compressed bricks. Do not use mung bean thread noodles or glass noodles.
Noodle Preparation: Soak in room-temperature water for 20-30 minutes until pliable and translucent. Dry thoroughly with kitchen towels after draining. Cut into shorter lengths before stir-frying. Wet noodles will steam in the wok and turn to mush.
Curry Powder Substitute: If S&B Oriental Curry Powder is unavailable, standard curry powder from the spice aisle works well. Madras curry powder also works but it's spicier.
Protein Cooking Alternative: The chicken and shrimp can be stir-fried in 1-2 tablespoons of oil instead of deep-frying. The restaurant deep-fries for speed, but the end result is similar either way.
Separate Brines: Do not brine the chicken and shrimp in the same batch. The chicken needs at least 2 hours, while the shrimp only need long enough to thaw and absorb the marinade.
Make-Ahead: The curry sauce keeps for several weeks in the fridge. Brined proteins, cabbage mix, rehydrated garlic, and soaked/dried noodles can all be prepared several days in advance.
Sticking Issues: If noodles stick to the wok, lower the heat. A large nonstick pan is a perfectly acceptable alternative.
Storage: Leftovers keep 3-4 days in the fridge. Reheat in a wok or skillet with a splash of water. Do not freeze — rice vermicelli breaks down when thawed.
Nutrition
Calories: 800kcal