I am challenging myself to find one thing in the pantry that I've never cooked with (or haven't used in a while) and get it out of here. Today's challenge - thick rice noodles from the Asian market.
While I clearly have not mastered the art of soaking and cooking rice noodles (and these had more chew to them that they should have), this was still a delicious dish and I would make it again!
Singapore Hawker Rice Noodles
Gourmet magazine, May 2007
1 lb boneless, skinless chicken, white meat
1/2 tsp sesame oil
1/2 c chicken stock
1/4 c oyster sauce
1 T ketjap manis (Indonesian sweet soy sauce)
2 T soy sauce
1 T sambal oelek
1 carrot, matchsticks
1/2 lb baby bok choy, cut crosswise into 3" pieces
3 T peanut oil
1 c shallot, halved lengthwise, then cut into 1/4" thick slices
2 T garlic, finely chopped
1 tsp red thai chile, sliced
1/2 lb bean sprouts
1 bunch scallion
1 lb rice noodles, cooked
3/4 c cilantro
Slice chicken into 1/4" thick pieces and set aside. Add sesame oil and a pinch of salt. Stir to coat.
In a separate bowl, combine stock, oyster sauce, ketjap manis, soy sauce, and sambal oelek.
Heat wok over high heat until a drop of water evaporates instantly. Then, swirl 1 T peanut oil to coat bottom and sides.
When oil begins to smoke, add chicken and stir-fry until opaque, about 3 minutes. Transfer to a clean bowl; chicken will not be completely cooked through yet.
Add remaining 2 T peanut oil and swirl to coat. Add carrot, shallots, garlic, and chile and cook 3 minutes.
Add bok choy, bean sprouts, and scallions and cook until bok choy 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 chicken to wok and heat until cooked through, about 1 more minute.
Serve, topped with cilantro.