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  • PF Changs Chicken Noodle Soup Copy Cat

    14 votes
    PF Changs Chicken Noodle Soup Copy Cat
    Prep: 15 min Cook: 20 min Servings: 4
    by Lisa
    1 recipe
    >
    I found this recipe for PF Changs Chicken Noodel Soup - which I Love! I made it this week adn it is pretty right on. I am copying the exact recipe below but here are my suggestions/modifications based on the soup I made: use less soy or low sodium, soup was a little salty for my liking. I did a pretty long squirt of siracha - (2 TBSp) and it was pretty spicy but we like that added chopped green onions when i added the tomatoes added noodles directly to the soup after the 15 min simmer. I was unable to find the noodles they use at Chang's and used bahn pho rice sticks instead.

    Ingredients

    • Serves 4
    • INGREDIENTS
    • 1 can (48 oz) nonfat chicken broth
    • 1/4 cup soy sauce
    • 1 tablespoon brown sugar
    • Sriracha sauce
    • 2 tablespoons fresh lime juice
    • 1 -inch piece fresh ginger, peeled and cut in 8 slices
    • 3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
    • 3 tablespoons cornstarch
    • 1 cup sliced shiitake mushrooms (or white button mushrooms)
    • 1/2 cup sliced grape tomatoes
    • 1 teaspoon lime zest
    • 2 tablespoons chopped fresh cilantro
    • PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
    • Meanwhile, toss chicken with cornstarch until completely coated.
    • Add chicken and shiitakes to broth and simmer 15 minutes.
    • Remove the pan from the heat and stir in tomatoes.
    • Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
    • Let soup stand 2 to 3 minutes before serving.

    Directions

    1. PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
    2. Meanwhile, toss chicken with cornstarch until completely coated.
    3. Add chicken and shiitakes to broth and simmer 15 minutes.
    4. Remove the pan from the heat and stir in tomatoes.
    5. Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
    6. Let soup stand 2 to 3 minutes before serving.

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    Reviews

    • Kerry
      Kerry
      I worked at PF Changs for years and am now craving this soup.... just looking at this recipe, it's close, but not quite there. Rather than lime juice and brown sugar, use a mix of white vinegar and white sugar. Use less soy sauce (probably 1/4 c.)... I'm currently trying to make it, we'll see how this goes!

      Also, rather than Sriracha, use chili paste.
      2
      • Heather
        Heather
        Q
        2
        • Nikki Morris
          I am a HUGE fan of PF Changs' Chicken Noodle Soup! But because I am a vegan, I thought I would have to give it up forever. Today, however, I used your copycat recipe and made it vegan. It was FABULOUS!

          I exchanged the chicken broth for Imagine's Organic No-Chicken broth and I used thinly sliced Beyond Meat's [grilled] Chicken-Free Strips for the chicken breasts.

          I am in heaven!
          1
          • Sandy Petermann
            Sandy Petermann
            I made this & it turned out spot on. I added bean sprouts & it gaved it a nice crunch. Thank you for the receipe.
            1
            • Scott Charney
              Made this last night. It was very close to the PF Chang's soup. Followed the recipe almost exactly. Will definitely make this again.
              1

              Comments

              • Gianni gryllakis
                Gianni gryllakis
                Noodle are pin rice noodles
                • Carolyn Parker
                  Carolyn Parker
                  Question on Udon noodles? Do I use the whole pack? Does not look like the noodles that PF Changs uses.
                  • janam
                    janam
                    thanks 4 recipe chef keep it up take care
                    • Louise Attkiss
                      Louise Attkiss
                      I haven't made the PF Changs chicken noodle soup yet but I am planning on adding scallions. Scallions are in the restaurants' soup. I don't see the need for cornstarch. I am using cooked chicken strips from Whole Foods. I'll probably add a tespoon of fish sauce...I use that for a non heat kick which you don't taste. {It's my trick for saffron rice too}. I'll add more cilantro and mushrooms too as well as low sodium soy sauce. Sriracha can be purchased on line. I am lucky the Sriracha and Udon noodles are easy to find both in Miami Beach and New York in regular grocery stores. Korean markets carry it all.
                      • ShaleeDP
                        ShaleeDP
                        Another noodle soup that everybody can try. Thanks for sharing this.
                        • Heather
                          Heather
                          Just made this and it came out PERFECT! So good for a freezing cold day! Thanks for posting this recipe!!!!
                          • Lisa
                            Lisa
                            You could try using Sambol Olek - a chili garlic paste often used in thai and chinese cooking. You cna find it in the asian section of the grocery store.
                            • Micheline
                              Micheline
                              Could you suggest an alternative for Sriracha sauce. We don't have this in my area. Thanks for your reply.

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