singapore hawker rice noodles

singapore hawker rice noodles
Makes 4 servings.

1 pound skinless boneless chicken breast, sliced (any protein)
1/2 teaspoon Asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons ketjap manis
2 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon sambal oelek or Sriracha
1 pound choy sum or baby bok choy, prepped
3 tablespoons peanut or vegetable oil
2 sticks lop cheong, sliced
2 large shallots, sliced
4 cloves finely chopped garlic
1 sliced red chile
1/2 pound fresh soybean or mung-bean sprouts
1/2 bunch scallions, cut crosswise into 2-inch pieces
1 pound wide rice noodles (pho) cooked
3/4 cup loosely packed fresh cilantro sprigs

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.

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, and remove. Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry 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.