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

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power...

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Donut Army

Search This Blog