Singapore Hawker Rice Noodles |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
2. Add sesame oil and a pinch of salt to chicken and stir to coat.
3. Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
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.
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.
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