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Home > Dining Out > Restaurant Guide > P.F. Chang's Chinese Bistro
Recipes From P.F. Chang's Chinese Bistro
Singapore Street Noodles
2 gal. water
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
8 oz. faux “shrimp” and 8 oz. diced faux “chicken”
or 1 lb. extra firm tofu pressed dry, diced
1 Tbsp. garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 cup Singapore Sauce (see recipe below)
1 bunch scallions (just the green part), cut into 2-in. pieces
1/4 bunch cilantro, coarsely chopped
1 tsp. sesame oil
1/3 cup fried shallots (optional, available at Asian markets)
1 lime, quartered
Bring water to a rolling boil. Place rice sticks into boiling water for
2 minutes (just until soft), then drain into a colander. Immediately rinse
under hot water for 1 minute. Drain well (the noodles should still be slightly
warm). Toss with 2 Tbsp. of oil and set aside. In a hot wok stir-fry faux
“shrimp” and faux “chicken” or tofu with 2 Tbsp.
of oil until just done (approximately 2 minutes). Add garlic, cabbage, carrots,
and tomatoes and stir-fry for 1 minute. Add rice stick noodles and stir-fry
for one minute. Add Singapore Sauce and stir-fry until all ingredients are
well mixed (approximately 2 minutes). Add scallions, cilantro, and sesame
oil and toss briefly. Sprinkle with fried shallots, then garnish with a
lime wedge.
Singapore Sauce
2 Tbsp. white vinegar
1/4 cup Madras curry powder
Pinch of turmeric (optional)
1/4 cup light soy sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup
Combine vinegar, curry powder, and turmeric. Mix well until powders are
well dissolved. Add remaining ingredients and mix well. Set aside.
Makes 4 servings.
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