Singapore Chow Fun Recipe adapted from Jon Bignelli, Alder, New York City

Name: Singapore Chow Fun Recipe adapted from Jon Bignelli, Alder, New York City
Ingredients: 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

"Singapore Chow Fun recipe..."

INGREDIENTS

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2 teaspoons canola oil

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3 medium garlic cloves, very finely chopped

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1½-inch piece fresh ginger root, skin peeled using the edge of a spoon and ginger very finely chopped

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2 red bell peppers--halved, seeded and thinly sliced lengthwise

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1 medium yellow onion, halved and thinly sliced lengthwise

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¼ cup water

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One 13.5-ounce can coconut milk, well shaken

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2 cups chicken broth

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2 tablespoons distilled white vinegar

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½ cup curry powder (preferably Vong’s Four Star Curry Blend)

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2 tablespoons lightly packed light brown sugar

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2 teaspoons kosher salt, plus extra if needed

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8 ounces dried wide rice noodles

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2½ cups shredded cooked chicken (a rotisserie chicken works great)

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½ pound fresh bean sprouts

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¼ bunch fresh cilantro, leaves roughly chopped

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