I have had these a couple of times at PF Changs before and really, really liked them. I have looked up an imitation recipes a few times, but it was too much work for me trying to do it as wrote- especially after going soy free. Of course I can make soy free subs of everything, but was working on approximated that taste without making subs and without spending a ton of money on the store bought subs- and focusing on more simple ingredients. Not promising this is super healthy- or that it tastes just the same- as I said I only had it twice, but it was a nice flavor and a good taste for something different.
Recipe a work in progress- and note I am a cook that adds a little of this and a little of that and doesn't usually measure
-
Singapore Street Noodles
sesame oil
grapeseed oil or other oil that can take the heat
chile pepper oil
1.5 lbs meat chopped
1 lb frozen or fresh chopped stir-fry veggies- carrots- broccoli-snap peas-onions- etc- whatever to your tastes and allergies
1/2 onion sliced thin
1-2 in ginger root grated
2 -3 garlic cloves minced
1/4-1/2 bunch chopped cilantro(the more the better to me)
chopped cherry tomatoes if desired(I don't like them in stir frys)
1/2 lime juiced
Sauce:
1-2 t-Siracha Sauce - this is very hot so add a little and then increase!!
1 T- Curry Powder
dash Turmeric Powder
1 T Blackstrap Molasses
3 T Tahini
1/2-1T fish sauce
3 T honey
1 T balsamic vinegar
1-2 T rice wine vinegar
1/2 c. broth- whatever homemade- according to meat used
thicken with safe thickner if desired
Add oils to pan- I like a few good shakes of pepper oil, a few Ts of sesame oil and a 3-4 Ts other oil. Add grated ginger and garlic- let it cook until nice and fragrant- then add your onions- watch the heat so not to burn the garlic and ginger. Add your meat after the onions get nice and carmelized- cook meat until just pink- then add your veggies.
While the meat is cooking mix your sauce adjusting to your tastes. When veggies are at that perfect tendercrisp add your sauce and then your thickener and cook until combined well. Toss with your cilantro at the end and drizzle with the lime juice.
Serve over rice noodles- rice or other veggie noodles!
Recipe a work in progress- and note I am a cook that adds a little of this and a little of that and doesn't usually measure
-Singapore Street Noodles
sesame oil
grapeseed oil or other oil that can take the heat
chile pepper oil
1.5 lbs meat chopped
1 lb frozen or fresh chopped stir-fry veggies- carrots- broccoli-snap peas-onions- etc- whatever to your tastes and allergies
1/2 onion sliced thin
1-2 in ginger root grated
2 -3 garlic cloves minced
1/4-1/2 bunch chopped cilantro(the more the better to me)
chopped cherry tomatoes if desired(I don't like them in stir frys)
1/2 lime juiced
Sauce:
1-2 t-Siracha Sauce - this is very hot so add a little and then increase!!
1 T- Curry Powder
dash Turmeric Powder
1 T Blackstrap Molasses
3 T Tahini
1/2-1T fish sauce
3 T honey
1 T balsamic vinegar
1-2 T rice wine vinegar
1/2 c. broth- whatever homemade- according to meat used
thicken with safe thickner if desired
Add oils to pan- I like a few good shakes of pepper oil, a few Ts of sesame oil and a 3-4 Ts other oil. Add grated ginger and garlic- let it cook until nice and fragrant- then add your onions- watch the heat so not to burn the garlic and ginger. Add your meat after the onions get nice and carmelized- cook meat until just pink- then add your veggies.
While the meat is cooking mix your sauce adjusting to your tastes. When veggies are at that perfect tendercrisp add your sauce and then your thickener and cook until combined well. Toss with your cilantro at the end and drizzle with the lime juice.
Serve over rice noodles- rice or other veggie noodles!
