Wednesday, October 21, 2009


My favorite thing to order at P.F. Changs is the Singapore Street Noodles. So when I saw this recipe in the Slurp-Worthy Noodle Bowl article in this month's Cooking Light I knew I had to give it a try. As I have mentioned in previous posts, I am a little leery about trying to recreate certain dishes. I just don't like to have a dish that is only "second best". But this was a winner! Much tastier, much healthier and way more cost effective!

Singapore-Style Noodles
Adapted from Cooking Light October 2009

  • 6 ounces uncooked rice vermicelli
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground red pepper
  • 1 cup (1-inch) pieces green onions
  • 5 teaspoons canola oil, divided
  • 5 bacon slices, cut into 1-inch pieces
  • Cooking spray
  • 1 pound large tail-on shrimp, peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, divided
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 4 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 teaspoons grated peeled fresh ginger, divided
  • 1 cup (1 1/2-inch) julienne-cut red bell pepper

1. Soak noodles in warm water 7 minutes. Drain well.

2. Preheat broiler.

3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray.

Broil 5 minutes. Add shrimp to mixture; toss.

Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.

4. Combine curry powder mixture, red pepper, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Whisk to combine.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes.

Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.

5. Return skillet to medium-high heat. Add soy sauce mixture and noodles;

cook 1 minute or until thoroughly heated, tossing to coat.

Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.


Mrs. Almonds Joy said...

These are my all time favorite noodles. It looks delish! Thanks for posting, cant wait to try it.

teresa said...

oooh fun! i love all the noodle dishes in this month's cl, i can't wait to try this, i love all the ingredients!

Victor said...

Everything goes well with bacon...