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P.F. Chang's China Bistro Singapore Street Noodles


Singapore Sauce

  • 2 tablespoons white vinegar
  • 1/4 cup curry powder
  • 1 pinch turmeric (optional)
  • 1/4 cup lite soy
  • 1 cup vegetarian oyster sauce
  • 1/4 cup Sriricha chili sauce
  • 1/4 cup ketchup


  • 2 gallons water
  • 1 pound rice stick noodles
  • 4 tablespoons canola oil
  • 8 ounces medium-size shrimp
  • 8 ounces chicken, julienned
  • 1 tablespoon garlic, chopped
  • 1 cup cabbage, julienned
  • 1/2 cup carrots, julienned
  • 2 medium tomatoes, diced
  • 1 bunch scallions, green parts, cut 2 inches long
  • 1/4 bunch cilantro, roughly chopped
  • 1 teaspoon sesame oil
  • 1/3 cup fried shallots
  • 1 lime, quartered

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  1. Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
  2. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.
  3. In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
  4. Garnish with fried shallots and a lime wedge.

Yield: 4 servings

Source: Chef Mark Miller, P.F. Chang's China Bistro -