Monday, May 21, 2012

Singapore Street Noodles - Copycat of PF Chang’s


Copycat of PF Chang’s Singapore Street Noodles

For an awesome gluten free knockoff restaurant meal, try these Singapore Street Noodles.  It’s a copycatted dish straight from the PF Chang’s menu.  Chicken and shrimp are sautéed with vegetables and rice noodles and tossed in a spicy curry sauce to wake up your weeknight meal routine.  To keep this dish on the healthier side I’ve upped the ratio of veggies to noodles so we won’t be feeling guilty when diving in to this tasty dish.  But beyond how good this is one of the best selling points to making a restaurant meal is the fact that you’ll be saving money.  What a great way to have a special meal without blowing the family budget.  And once you see how easy this is to do, you’ll opting to eat in more often.  Just think about what you could but with the money you save.    


Copycat of PF Chang’s Singapore Street Noodles
Prep time: 5 min
Cook time: 15 min

Ingredients list


  •  6 oz rice noodles, cooked according to the package instructions
  • 8 oz shrimp, peeled deveined
  • 6 oz chicken breast cut into bite sized pieces
  •  2 cloves garlic, minced
  •  2 tbsp soy sauce
  • 2 cups cabbage, thinly sliced
  • 1 carrot, thinly sliced
  • 1 shallot, thinly sliced        
  • 1 roma tomato cut into bite sized pieces
  •  2 chopped scallions
  •  2 tbsp peanut oil
  •  FOR THE SAUCE:
  •  2 tbsp dark  brown sugar
  • 1 tbsp curry powder
  • 1 tbsp sriracha sauce
  • 2 tbsp gluten free soy sauce
  •  2 tbs rice wine vinegar or cider vinegar      
  • chopped scallions and lime wedges, to garnish 

Video Tutorial:  



Instructions

  1. Stir together all of the sauce ingredients and set it aside.
  2. Toss the chicken with one clove of minced garlic and 1 tablespoon of soy sauce.
  3. Toss the shrimp with the other clove of minced garlic and tablespoon of soy sauce.
  4.  In a large nonstick skillet over a medium high heat add 1 tablespoon of oil and sauté the chicken, stirring occasionally for 2-3 minutes or until it’s almost cooked. 
  5.  Add the shrimp and sauté for about 2 minutes on the first side and a minute on the second side then remove the shrimp and chicken from the pan and set it aside.
  6. Add the other tablespoon of peanut oil and all of the veggies to the pan and sauté for 2 minutes stirring occasionally then add the cooked shrimp and chicken back to the pan and stir them together.
  7.  Add the cooked noodles to the pan and pour over the sauce then toss everything together until it is well coated and heated through.  Garnish with the lime wedges and chopped scallions and serve. 


Notes:  Be sure to use gluten free noodles and soy sauce. Also be sure to check the labels of all of the ingredients used in the sauce for gluten containing ingredients.

1 comment:

  1. We made this for dinner last night (minus the shrimp and with rice noodles). It was so yummy! I'm writing a series of ecookbooks and it's definitely going into the summer edition! I just published the first one on Amazon - it's called The Weekly Menu. Looking forward to trying some of your other recipes, too. It's nice to have the gluten-free part of the recipes already done. Thanks!

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