Golden Curry Delight: P.F. Chang’s-Inspired Singapore Street Noodles

Copycat P.F. Chang’s Singapore Street Noodles

🕒 Cook Time: 10 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 40 minutes
🥢 Servings: 4

Description:

A tantalizing creation that mirrors the iconic flavors of P.F. Chang’s Singapore Street Noodles, this recipe harmoniously blends succulent chicken, tender shrimp, and a signature curry essence. The allure of fried shallots, readily available at Asian markets, adds a delightful crunch to this dish, enhancing its authenticity and charm.

Ingredients:

• 16 shrimp
• 4 boneless skinless chicken breasts
• 8 cloves garlic
• 8 cups shredded cabbage
• 1 carrot
• 1 cup diced tomatoes
• 1 scallion
• 1 bunch cilantro
• 1/2 cup sliced shallot
• 2 limes
• 1/4 cup vinegar
• 1 tablespoon Madras curry powder
• 1/3 teaspoon turmeric
• 1 tablespoon light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 2 teaspoons Sriracha sauce
• 1 tablespoon ketchup
• 2 tablespoons sesame oil
• 8 ounces rice stick noodles
• 4 tablespoons vegetable oil (divided)

Instructions:

1. Prepare Noodles:

   • Boil rice stick noodles for approximately 2 minutes or until they are just tender.
   • Rinse the noodles under hot water and drain thoroughly.
   • Toss the cooked noodles with 2 tablespoons of vegetable oil to prevent sticking and keep them warm.

2. Create Sauce:

   • In a small bowl, combine the vinegar with the Madras curry powder and turmeric, ensuring they are thoroughly blended.
   • Add the soy sauce, vegetarian oyster sauce, Sriracha sauce, and ketchup to the mixture, stirring until well combined.
   • Set the sauce aside for later use.

3. Prepare Protein and Vegetables:

   • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
   • Stir-fry the shrimp and chicken until they are cooked through and golden brown, ensuring they are evenly cooked on all sides.
   • Add the minced garlic, shredded cabbage, diced tomatoes, and sliced carrot to the skillet, and cook for an additional minute, stirring constantly.

4. Combine Ingredients:

   • Pour the prepared sauce mixture over the cooked protein and vegetables in the skillet, ensuring all ingredients are evenly coated.
   • Cook for an additional 1-2 minutes, allowing the flavors to meld and the dish to heat through.

5. Final Assembly:

   • Toss the warm noodles with chopped scallions, cilantro, and sesame oil until they are well combined.
   • Serve the noodles topped with the prepared protein and vegetable mixture.
   • Garnish with sliced shallots and a squeeze of fresh lime juice for an extra burst of flavor.

Nutritional Information (Per Serving):

• Calories: 716.5
• Fat: 18.2g
  • Saturated Fat: 2.6g
• Cholesterol: 107.7mg
• Sodium: 1207.1mg
• Carbohydrates: 109.9g
  • Fiber: 6.3g
  • Sugar: 6.2g
• Protein: 27.2g

Recipe Notes:

• For a vegetarian version, omit the chicken and shrimp, and replace with your favorite vegetables or tofu.
• Adjust the level of spiciness by increasing or decreasing the amount of Sriracha sauce according to your taste preferences.
• Fried garlic can also be used as a garnish in addition to or instead of fried shallots for added flavor and texture.
• Feel free to customize the dish by adding other ingredients such as bell peppers, snap peas, or bean sprouts for extra crunch and freshness.