SINGAPORE HAWKER RICE NOODLES

Singapore Hawker Rice Noodles image

Yield Makes 4 servings

Number Of Ingredients 20

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

Steps:

Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
Add sesame oil and a pinch of salt to chicken and stir to coat.
Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
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.
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.