Craving a restaurant-quality Asian dish that will transport your taste buds straight to the vibrant streets of Singapore? Look no further! Our copycat PF Chang's Singapore Street Noodles recipe is about to become your new go-to meal that promises maximum flavor with minimal effort. Imagine twirling your fork into a steaming plate of perfectly seasoned rice vermicelli, packed with colorful vegetables, scrambled eggs, and a tantalizing curry-infused sauce that will make your kitchen smell like a gourmet Asian restaurant.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz rice vermicelli noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon curry powder
- Salt and pepper to taste
Instructions
- Begin by preparing the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10-15 minutes until they are soft. Drain and set aside.
- While the noodles are soaking, gather all your ingredients and prepare them. Slice the onion and bell pepper, mince the garlic, and chop the green onions. Beat the eggs in a small bowl and set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the sliced onion and sauté for about 2-3 minutes until they become translucent.
- Add the minced garlic and sliced bell pepper to the skillet. Continue to stir-fry for another 2-3 minutes until the bell pepper is slightly softened.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Next, add the soaked and drained rice vermicelli noodles to the skillet. Toss everything together to combine evenly.
- Sprinkle the curry powder over the noodle mixture, and add the soy sauce. Stir well to ensure the noodles are evenly coated with the sauce and spices.
- Add the bean sprouts and chopped green onions to the skillet. Toss everything together for another 2-3 minutes, allowing the bean sprouts to wilt slightly.
- Season with salt and pepper to taste, adjusting the flavors as needed. Ensure everything is heated through and well combined.
- Once done, remove from heat and serve the Singapore Street Noodles hot. Enjoy your delicious homemade dish!
Tips
- Noodle Preparation is Key: Soak rice vermicelli just until they're soft - overcooking can lead to mushy noodles.
- High Heat is Your Friend: Use a wok or large skillet on medium-high heat to get that authentic stir-fried texture and prevent soggy ingredients.
- Mise en Place Matters: Prep all ingredients before cooking to ensure a smooth, quick stir-fry process.
- Customize Your Protein: Feel free to add chicken, shrimp, or tofu to make this dish even more substantial.
- Fresh Ingredients Make a Difference: Use fresh garlic, crisp vegetables, and high-quality curry powder for the best flavor profile.
- Don't Overcrowd the Pan: Stir-fry in batches if needed to maintain that perfect sear and prevent steaming.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
