Singapore Hawker Rice Noodles

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.

Comments

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