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 notes

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