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There are two things I absolutely love at P.F. Chang’s. The Crispy Honey Shrimp and The Singapore Street Noodles. OK that’s not entirely true. The Great Wall of Chocolate completely rocks. What can I say I’m a chocolate girl?
The boyfriend of my early college days had a rather high salary for a college kid (He was a smart guy!) and he and I used to go to P.F. Chang’s fairly frequently.I ate many plates of noodles and entirely too many slices of chocolate cake. I don’t go to P.F. Chang’s nearly as often as I used to. I find I go through restaurant phases much like everything else with food, and I favor other places these days.
But from time to time I do crave those curried noodles. (And I wouldn’t mind honey shrimp either…but that’s another day.) Curry, curry, curry! I love curry!
It recently occurred to me that it would most likely be very easy to make Singapore Street Noodles at home. Most fortunately this is completely true, so we can all enjoy a big ole’ plate of curried noodles right in our own kitchen whenever we so desire. The downside of this of course being that I do not yet have the recipe for The Great Wall of Chocolate figured out so we won’t be able to have a slice after our noodles. But I will work on that, I promise.
One thing that’s kinda cool is that since this dish calls for rice noodles, it is, in fact, gluten free (and dairy free for that matter). But it’s gluten free in not an obvious screams at the top of it’s lungs, “I’m gluten free!” kind of way. And it doesn’t taste odd because the gluten or the dairy was removed from it. Actually gluten free has come a long way. I think about 2/3rd s of the time you can’t tell the difference anymore. Dairy free is another story. A lot of dairy free deals need work, bleck! (So if you haven’t guessed I have a few family members who have trouble with either the gluten or dairy thing.)
***UPDATE 4/29/15: As you can see in the comments section below, I recently received a very importantnote from a reader pointing out that both soy sauce and oyster sauce do contain wheat/gluten. This recipe does in fact call for both soy sauce and oyster sauce, and yet here I am mentioning it’s a gluten free recipe. As my younger son Tristan would say: “What!?!”
Well here’s the thing, most soy sauce and oyster sauces do in fact contain wheat.However, tamari soy sauce is usually made without wheat/gluten. Though this is certainly not true of all brands, so it is important to read labels carefully if a gluten is a concern for you. Many major brands also now produce a specifically labeled wheat/gluten free soy sauce. The same is also true of oyster sauce.
Kikkoman for example, has a specifically labeled gluten free soy sauce, and they also have one oyster sauce that is made without wheat/gluten (red label). But be careful, because their tamari does have wheat and two of their oystersauces(blue and green labels) do too! You can also click here to check out the Kikkoman allergy chart for more info if you are interested.
That all being said, I absolutely should have specified in the original recipe that it is necessary to use a wheat/gluten free soy sauce, and a wheat/gluten free oyster sauce, to actually make thisrecipe gluten free. So do check your labels carefully and you most certainly can make this recipe gluten free. I really appreciate the comment pointing this out. Hope this helps answer any concerns the GF crowd might have with the recipe!***
Another thing about this dish that’s really cool is that it is insanely quick and easy to make. (The downside being it does require chopping and too many pans/bowls.) It comes together In about 15 minutes if you are using already cooked chicken and not too much longer if you are cooking the chicken off. I used coleslaw mix rather then chopping cabbage and carrots which sped things up quite a bit. I found prepping everything before turning on the stove so it was all available to toss in the wok (or large pot) is very efficient. The easy/efficiency factor makes it a perfect pick for a weekday meal (Ok minus the dishes. But put em’ in the dishwasher or make hubby wash!). Sogive these noodles a try sand shake up that weeknight dinner.
Singapore Street Noodles (Copycat Recipe)
- Author: Michelle, feedmeimhungry.com
Ingredients
Scale
Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce**(please see note below for GF)
- 1/2 cup oyster sauce**(please see note below for GF)
- 1–2 tablespoons Sriacha (two tablespoons is very spicy)
Spices
- 2 tablespoons yellow curry powder
- A pinch of turmeric
To Sauté
- Sesame oil to sauté
- 6–8 oz chicken breast, cubed (cooked or raw is fine)
- 8–10 oz of shrimp (remove tails if desired)
- 2 tablespoons of garlic minced
- 1 cup of cabbage sliced thin
- 1/2 cup carrot julianned (matchsticks)
- or substitute 1 and 1/2 cups of pre-chopped coleslaw mix with carrots
- 3–4 scallion shoots chopped coarsely
- 2 medium tomatoes diced
- 1/4 bunch of cilantro chopped coarsely
Additional Ingredients
- One large package of Maifun rice noodles (very slim rice noodles)
- A lime to garnish and squeeze over the final dish
Instructions
- 1. Prepare the sauce by mixing all ingredients together in a small bowl. Measure out the spices into a small bowl as well. Set aside near your wok (or large sauté pan) to add during cooking.
- 2. Cook the rice noodles according to your packages directions. You may want to slightly reduce the cooking time (by 30 second to a minute) from what the package suggests, as you will be cooking the rice noodles slightly a second time when you combine them with the other ingredients. Once the rice noodles are cooked drain them immediately and set them aside.
- 3. While the rice noodles are cooking heat a wok or large sauté pan to medium high heat. Once the wok has reached temperature add a splash of sesame oil to the pan. Add the chicken breast cubes and sear. If the chicken is pre-cooked this step will go very quickly. If the chicken is not pre-cooked they will require a little bit of extra time to cook through all the way. Stir frequently to prevent burning.
- 4. Add the shrimp to the pan and sear. As the shrimp begins to turn pink add the garlic to the pan.
- 5. Continue to cook until the shrimp is fully pink and then add the cabbage and carrot (or coleslaw mix), and scallions to the pan. Allow the vegetables to cook lightly stirring frequently.
- 6. Add the spices to the pan and stir in.
- 7. Add the rice noodles to the pan. Also add the sauce, tomatoes and cilantro. Stir well to coat everything in the sauce and prevent burning. Allow the sauce to heat through. Dish into individual bowls, garnish each with a slice of lime and serve immediately.
Notes
- ** IMPORTANT: for this recipe to be gluten free you must select a gluten free soy sauce and a gluten free oyster sauce. Many major brand like Kikkoman now produce a specifically labeled wheat/gluten free soy sauce and oyster sauce. Tamari soy sauce is also often gluten free, but not always so read labels carefully if gluten is a concern for you. **
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Reader Interactions
Comments
Rachel saysThis is not at all gluten free, both soy sauce and oyster sauce contain large amounts of wheat.
Reply
- Michelle says
Rachel,
You make a fair point. Most soy sauce and oyster sauces do in fact contain wheat.
However, tamari soy sauce is usually made without wheat/gluten. Though this is certainly not true of all brands, so it is important to read labels carefully if a gluten is a concern for you. Many major brands also now produce a specifically labeled wheat/gluten free soy sauce. The same is also true of oyster sauce. Kikkoman for example, has a specifically labeled gluten free soy sauce, but their Tamari does have wheat. They also have one oyster sauce that is made without wheat (red label) and two that are made with wheat (blue and green labels). You can check out the Kikkoman allergy chart for more info if you are interested: http://www.kikkomanusa.com/homecooks/faq/allergenchart.php
That being said, I absolutely should have specified in the recipe that it is necessary to use a wheat/gluten free soy sauce, and a wheat/gluten free oyster sauce, to actually make the recipe gluten free. Thanks for taking the time to comment and point this out. I will definitely adjust my post to reflect this information.
Reply
- Charu Madan says
Its a great recipe. However I found leaving the rice noodles in hot water for 10 min was way too much and made the noodles extremely mushy. I had to throw the first lot and I did it again, this time for 3-4 min and it was perfect. the trick is to keep stirring the noodles with a fork and when they are tender, just try them. they should have a slight bite to them and then they cook further in the mix with sauce and veggies
Reply
- Michelle says
Thanks so much for the feedback. Sorry to hear you had to dump the first batch! The instructions for cooking the noodles come from my package of rice noodles I used, and they ended up the right texture for me. However, the directions clearly don’t work for every brand of rice noodles at all! I’ve adjusted the recipe to suggest following the directions from your own rice noodle package for cooking. Hopefully this will steer everyone else who tries the recipe right in the future!
Reply
- Latanya says
I just made this for dinner and it was a huge hit. The directions were clear, easy to follow and did not require any adjustments on my part. I look forward to trying many more recipes from your blog. Thank you!
Reply
- Michelle says
Thank you! I’m so pleased to hear you enjoyed the recipe!
Reply
- yesenia says
I am dying to try these Street Noodles since I order them every time I go to PF Chang’s. Meanwhile, would you please copycat PF Chang’s NEW! Wok-fired Filet Mignon (with potatoes and onions) recipe?
I’m the type to stick to what I know on menus at my favorite restaurants, but this weekend when I visited PF Chang’s, I probed my server about this new dish, especially since I loathe bad bites of meat which are fatty and have hard gristle. She was spot on that the beef was lean and tender, and seared to perfection. I could detect soy sauce and garlic in the sauce, but not much more. It was so yummy, I wanted to lick the wok!
It is a $20 menu item, so I’d appreciate if you could figure out the recipe.Reply
- Michelle says
Yesenia,
I hope you enjoy the Singapore Street Noodles recipe. I haven’t tried that Wok-fired Filet yet, actually I haven’t been to PF Chang’s in a while now! But, I’ll definitely give it a try next time I go (and I’m happy to attempt a copycat recipe). I’ll certainly let you know if it all comes together! Thanks for the request.
Reply
- Michelle T. says
I just tried this recipe out last week and I have to say it was absolutely delicious! Your ingredients and measurements are absolutely on mark! I rarely ever leave follow-up reviews on recipes I try out, but I felt compelled to come back and thank you for this one! I will be making this at least once a month from here on out! The ingredients are simple, prep is hassle-free, and the dish is super fast to put together! Hope your other readers give this a try out too! Thank you again!
Reply
- Michelle says
Michelle- Thank you! That’s a lovely compliment and I’m so pleased you enjoyed the recipe! :)
Reply
- Amy says
How many ounces is the vermicelli noodle package that you used?
Reply
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