Southeast Asian Chicken and Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal. Ingredients:
8 ounces thai flat rice noodles |
1 1/2 tablespoons vegetable oil |
2 tablespoons minced garlic |
8 ounces yard-long beans (chinese long beans) or regular green beans, cut into 2-in. pieces |
2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick |
1/4 cup thai or vietnamese fish sauce (nuoc mam or nam pla) |
1/4 cup reduced-sodium chicken broth |
2 tablespoons sugar |
2 tablespoons minced fresh ginger |
3 tablespoons fresh lime juice |
1/2 cup chopped fresh basil leaves, divided |
1/2 cup chopped fresh mint leaves, divided |
1/2 cup chopped green onions, divided |
Directions:
1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.
2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes.
3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.
4. Note: Nutritional analysis is per serving.
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