To learn more about this recipe, click here to read the related story, "Fridge Files: Jon Bignelli," in Tasting Table's NYC edition.
Singapore Chow Fun
Recipe adapted from Jon Bignelli, Alder, New York City
Yield: 4 servings
Cook Time: 30 minutes
2 teaspoons canola oil
3 medium garlic cloves, very finely chopped
1½-inch piece fresh ginger root, skin peeled using the edge of a spoon and ginger very finely chopped
2 red bell peppers--halved, seeded and thinly sliced lengthwise
1 medium yellow onion, halved and thinly sliced lengthwise
¼ cup water
One 13.5-ounce can coconut milk, well shaken
2 cups chicken broth
2 tablespoons distilled white vinegar
½ cup curry powder (preferably Vong's Four Star Curry Blend)
2 tablespoons lightly packed light brown sugar
2 teaspoons kosher salt, plus extra if needed
8 ounces dried wide rice noodles
2½ cups shredded cooked chicken (a rotisserie chicken works great)
½ pound fresh bean sprouts
¼ bunch fresh cilantro, leaves roughly chopped
1. To a large saucepan set over medium-low heat, add the canola oil, garlic and ginger and cook until the garlic and ginger are fragrant, about 2 minutes. Increase the heat to medium and add the red bell peppers and onion along with the water. Cook until the onion begins to soften, about 10 minutes. Stir in the coconut milk, chicken broth, vinegar, curry powder, brown sugar and 2 teaspoons of salt and bring the ingredients to a simmer over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, until the liquid is reduced by half and is the consistency of a creamy sauce, about 15 minutes.
2. While the sauce cooks, boil the noodles: Bring a large pot of water to a boil and add the rice noodles. Cook according to the package instructions until the noodles are tender, then drain in a colander.
3. Stir the cooked rice noodles and chicken into the sauce. Mix to combine and season with more salt if needed. Turn the noodles out onto a platter and serve sprinkled with the bean sprouts and the cilantro.