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


Singapore Sauce


  1. 2 gallons water
  2. 1 pound rice stick noodles
  3. 4 tablespoons canola oil
  4. 8 ounces medium-size shrimp
  5. 8 ounces chicken, julienned
  6. 1 tablespoon garlic, chopped
  7. 1 cup cabbage, julienned
  8. 1/2 cup carrots, julienned
  9. 2 medium tomatoes, diced
  10. 1 bunch scallions, green parts, cut 2 inches long
  11. 1/4 bunch cilantro, roughly chopped
  12. 1 teaspoon sesame oil
  13. 1/3 cup fried shallots
  14. 1 lime, quartered


  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.

Makes 4 servings.

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


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