Singapore Hawker Rice Noodles Recipe

Name: Singapore Hawker Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; (Indonesian sweet soy sauce); 2 tablespoons soy sauce; 1 tablespoon; 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; ; 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; or; ); 3/4 cup loosely packed fresh cilantro sprigs; an adjustable-blade slicer fitted with julienne blade; a well-seasoned 14-inch flat-bottomed wok

Servings: persons

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
(Indonesian sweet soy sauce)
2 tablespoons soy sauce
1 tablespoon
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
; 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
or
)
3/4 cup loosely packed fresh cilantro sprigs
an adjustable-blade slicer fitted with julienne blade; a well-seasoned 14-inch flat-bottomed wok

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.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pound skinless boneless chicken breast, 1/2 teaspoon Asian sesame oil, 1/2 cup reduced-sodium chicken broth, 1/4 cup oyster sauce, and more.

Yes, Singapore Hawker Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore Hawker Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions