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.

No additional tips available.

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

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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.

Singapore Hawker Rice Noodles

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