Active Time

　　45 min

　　Total Time

　　45 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Special Equipment

an adjustable-blade slicer fitted with julienne blade; a well-seasoned 14-inch flat-bottomed wok

　　

Step 1

Halve chicken breasts lengthwise, then cut across the grain into 1/4-inch-thick slices and put in a bowl.

　　

Step 2

Add sesame oil and a pinch of salt to chicken and stir to coat.

　　

Step 3

Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.

　　

Step 4

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.

　　

Step 5

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.