Easy Singapore Street Noodles Recipe (PF Changs Inspired)

If you've ever craved the bold, fragrant flavors of Singapore Street Noodles from P.F. Chang's, this copycat recipe is about to rock your world! Featuring thin rice noodles, a silky curry sauce, and fresh, crunchy veggies, this stir fry noodle dish is a great way to bring the taste of your local Chinese restaurant home in under 30 minutes!

Why You'll Love It

This Singapore noodles recipe is everything you love about Chinese cuisine-savory, spicy, fragrant AF and packed with texture. 

The main difference between this dish and something like chow mein is the heavy use of turmeric powder and Madras curry powder, giving the noodles their signature golden hue. 

It's the perfect balance of umami from soy sauce, tanginess from rice vinegar, and heat from sriracha and white pepper. 

Need more protein in your life? You can toss in small shrimp, chicken thighs, or char siu pork for extra protein, making it even more satisfying.

Not only is this a great way to use up veggies from your fridge, but the cooking process is quick and easy. 

Grab a large sauté pan or wok, crank up the high heat, and get ready for some serious street food magic. 

Plus, it's even better the next day, making it a favorite thing for meal prep lovers.

Ingredients & Substitutions

Here is everything you need to make these Singapore Street Noodles at home. If you are unfamiliar with some of the ingredients, I recommend hitting up your local asian market or any speciailty chinese grocery stores near you.

For the Curry Sauce:

• Sweet Chili Sauce: Adds a subtle heat and sweetness.
• Seasoned Rice Wine Vinegar: A staple in Cantonese restaurants for balancing flavors. It's bright and zingy while also being one of my favorite vinegars in the world. 
• Soy Sauce: Use full sodium soy sauce or low sodiym for the best depth of flavor...whatever you have works just fine! You could also swap for tamari if you're gluten-free or coconut aminos for a sweeter finish. Since I'm allergic to shellfish, I haven't tried it with oyster sauce but from my experience in the restaurant world, I know this would work. 
• Sriracha: This spicy condiment truly brings the heat! If spicy isn't your personal preference, just add a little bit or leave it out completely. 
• Madras Curry Powder: The type of curry powder that gives this dish its signature color and warmth. Jamaican curry powder also works if you're in a bind. 
• Turmeric: A must for authentic Singapore rice noodles. This spice helps give that beautiful golden color that is iconic 
• Ketchup: Adds a little tang and sweetness. It might sound weird but trust me on this singapore noodle sauce recipe!!

For the Stir Fry Noodles:

• Thin Rice Noodles: Also known as rice vermicelli noodles or rice stick noodles. You could use another type of noodles like angel hair spaghetti, pad thai noodles, or even linguine if you had to. I've used angel hair quite a bit and I think it's excellent! 
• Sesame Oil: There is no great substitute for sesame oil. It adds a perfect nutty richness that is iconic in this chinese recipe. You could use olive oil if you had to but it will taste like it's missing something!
• Red Bell Pepper: Red peppers adds crunch and sweetness. You could absolutely swap for another another color of bell pepper if you choose.
• Onion: Use red onion, white onion, yellow onion or both! You could even use shallots if that's the only thing you have. 
• Carrots: If you're not a fan of carrots, just leave them out or swap for another veggie of your choice. 
• Red Cabbage: I love red cabbage in this dish but you could swap it out for green cabbage or Napa cabbage.
• Fresh Ginger: A key element in the cooking process. You could use galangal or another type of ginger if you had to.
• Garlic: Because duh. I don't recommend the pre-minced jarred stuff as i think it sucks but you could use it if you had to.
• Fresh Cilantro: For garnish and a pop of brightness and color. Feel free to leave it out or swap for green onions or thai basil. 

Optional Add-Ins

I've shared a vegetarian base recipe for Singapore Street Noodles. But i realize that some of y'all probably want meat in there so here are a few other ingredients that you could easily add while still maintaining the vibe. 

• Chinese BBQ Pork (Char Siu Pork): This Chinese pork roast is a classic in many Chinese restaurant menu favorites. I have never shared a recipe for it but i recommend this Char sui recipe from Recipetineats.  YOu could also probably find this Chinese roast pork at your local chinese markets if you have any near you. 
• Small Shrimp or Large Shrimp: I'm allergic to shell fish so i typically avoid it but you could absolutely cook separately and toss in at the end.
• Chicken Thighs: Juicy and flavorful and always delish! Try my marinated curry chicken thigh recipe for an asian marinade and boom - dinner is done!
• More Veggies: Try adding some snow peas, snap peas, bok choy or bean sprouts from your local grocery store.
• Cooked Egg: Scrambled in for extra protein and a great way to add more proteint to this sweet and spicy recipe. 

How to Make It

Here are the detailed instructions that you'll need to make this Singapore Street noodle recipe. 

PREP THE CURRY SAUCE: Mix sweet chili sauce, rice wine vinegar, soy sauce, sriracha, Madras curry powder, turmeric, and ketchup in a separate small bowl. Set aside.

COOK THE NOODLES: Boil thin rice noodles or rice stick according to package instructions. Strain and rinse with cold water to prevent sticking.

SAUTÉ THE VEGGIES: Heat sesame oil in a large skillet over medium heat. Add red bell pepper, white onion, and carrots with a pinch of kosher salt. Sauté for 5-8 minutes.

ADD THE CABBAGE: Toss in red cabbage and cook until softened and vibrant.

FLAVOR BOOST: Stir in fresh ginger and garlic. Cook for 2-3 minutes until fragrant.

ADD THE SAUCE: Push the veggies to the side, pour in the curry sauce, and let it bubble for 2 minutes before mixing everything together.

COMBINE NOODLES: Rinse noodles in hot water to loosen them up, then toss them into the skillet with the vegetable mixture.

FINAL TOUCHES: Stir everything together over medium heat until the noodles turn a bold yellow. Adjust seasoning with white pepper or extra soy sauce if needed.

SERVE IT UP: Garnish with fresh cilantro, green onions, and sesame seeds. Add extra sriracha or even a splash of fish sauce to taste.

SAVE: You can place any leftovers in an airtight container and keep in the fridge for up to 4 days.

Pro Tips

• For an authentic Singapore mei fun experience, look for thin noodles at Asian supermarkets.
• If adding protein, cook it first in tablespoons of canola oil or peanut oil before starting the veggies. Be sure to scrape up any browned bits which are full of flavor and will help season the veggies.
• A splash of Shaoxing wine gives this dish even more restaurant-style flavor.
• Want extra saucy noodles? Add a bit of chicken stock while stirring to loosen it up.
• Store leftovers in an airtight container-the flavors get even better the next day!

Recipe