Singapore Hawker Rice Noodles Recipe

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Ingredients:

Serving

1 lb skinless boneless chicken breast
1/2 tsp asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tbsp ketjap manis ( indonesian sweet soy sauce)
2 tbsp soy sauce
1 tbsp sambal oelek or sriracha (southeast asian chile sauce), or to taste
1 large carrot
1/2 lb choy sum ( also called chinese flowering cabbage)
3 tbsp peanut or vegetable oil
2 links chinese sweet sausage (also called lop cheong; 3 1/2 oz 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 tbsp finely chopped garlic (about 4 cloves)
1 tsp sliced fresh mild red chile such as holland, including seeds
1/2 lb fresh soybean or mung-bean sprouts (3 cups)
1 bunch scallions , cut crosswise into 2-inch pieces (1 1/2 cups)
1 lb fresh wide rice noodles (sometimes called ha fun, hor fun, or kway teow)
3/4 cup loosely packed fresh cilantro sprigs

Directions:

Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.
Add sesame oil and a pinch of salt to chicken and stir to coat.
Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1327.22 Kcal (5557 kJ)
Calories from fat	260.1 Kcal
		% Daily Value*
Total Fat	28.9g	44%
Cholesterol	82.02mg	27%
Sodium	6866.2mg	286%
Potassium	2102.29mg	45%
Total Carbs	203.98g	68%
Sugars	67.23g	269%
Dietary Fiber	13.96g	56%
Protein	68.47g	137%
Vitamin C	96.2mg	160%
Vitamin A	3mg	100%
Iron	124.4mg	691%
Calcium	826.2mg	83%

Amount Per 100 g
Calories	170.52 Kcal (714 kJ)
Calories from fat	33.42 Kcal
		% Daily Value*
Total Fat	3.71g	44%
Cholesterol	10.54mg	27%
Sodium	882.16mg	286%
Potassium	270.1mg	45%
Total Carbs	26.21g	68%
Sugars	8.64g	269%
Dietary Fiber	1.79g	56%
Protein	8.8g	137%
Vitamin C	12.4mg	160%
Vitamin A	0.4mg	100%
Iron	16mg	691%
Calcium	106.1mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

28.2

Points
35

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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