Name: Singapore Hawker Rice Noodles
Cook time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 pound skinless boneless chicken breast; 1/2 teaspoon Asian sesame oil; 1/2 cup reduced-sodium chicken broth; 1/4 cup oyster sauce; 2 tablespoons ketjap manis (Indonesian sweet soy sauce); 2 tablespoons soy sauce; 1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste; 1 large carrot; 1/2 pound choy sum (also called Chinese flowering cabbage) or baby bok choy; 3 tablespoons peanut or vegetable oil; 2 links Chinese sweet sausage (also called lop cheong; 3 1/2 ounces total), halved lengthwise, then cut diagonally into 1/4-inch-thick slices; 2 large shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (1 cup); 2 tablespoons finely chopped garlic (about 4 cloves); 1 teaspoon sliced fresh mild red chile such as Holland, including seeds; 1/2 pound fresh soybean or mung-bean sprouts (3 cups); 1 bunch scallions, cut crosswise into 2-inch pieces (1 1/2 cups); 1 pound fresh wide rice noodles (sometimes called ha fun, hor fun, or kway teow); 3/4 cup loosely packed fresh cilantro sprigs; an adjustable-blade slicer fitted with julienne blade; a well-seasoned 14-inch flat-bottomed wok

Char Kway Teow

These slightly sweet, salty rice noodles, with lots of garlic and a hint of heat, are a popular street food in Singapore, Malaysia, and Thailand. There's a bit of chopping involved, but the ingredients are remarkably easy to put together.

Recipe information

Total Time
45 min
Yield
Makes 4 servings

Ingredients

1 pound skinless boneless chicken breast

1/2 teaspoon Asian sesame oil

1/2 cup reduced-sodium chicken broth

1/4 cup oyster sauce

2 tablespoons ketjap manis (Indonesian sweet soy sauce)

2 tablespoons soy sauce

1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste

1 large carrot

1/2 pound choy sum (also called Chinese flowering cabbage) or baby bok choy

3 tablespoons peanut or vegetable oil

2 links Chinese sweet sausage (also called lop cheong; 3 1/2 ounces total), halved lengthwise, then cut diagonally into 1/4-inch-thick slices

2 large shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (1 cup)

2 tablespoons finely chopped garlic (about 4 cloves)

1 teaspoon sliced fresh mild red chile such as Holland, including seeds

1/2 pound fresh soybean or mung-bean sprouts (3 cups)

1 bunch scallions, cut crosswise into 2-inch pieces (1 1/2 cups)

1 pound fresh wide rice noodles (sometimes called ha fun, hor fun, or kway teow)

3/4 cup loosely packed fresh cilantro sprigs

Special Equipment

an adjustable-blade slicer fitted with julienne blade; a well-seasoned 14-inch flat-bottomed wok

Preparation

Step 1
Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
Step 2
Add sesame oil and a pinch of salt to chicken and stir to coat.
Step 3
Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
Step 4
Holding carrot at a 45-degree angle to slicer, cut carrot into thin (-inch) matchsticks. Cut choy sum crosswise into 2 1/2- to 3-inch pieces, then halve any thick stem pieces lengthwise.
Step 5
Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes. Transfer to a clean bowl (chicken will not be cooked through). Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry carrot, shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes. Stir in broth mixture and bring to a boil. Add noodles and gently stir-fry until heated through and noodles are tender. Return sausage and chicken to wok and stir-fry until chicken is just cooked through, about 1 minute. Serve sprinkled with cilantro.

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes