Stir-Fried Noodles With Chicken, Mushrooms & Green Beans |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is from the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it! Ingredients:
4 ounces wide rice noodles (pad thai) |
4 ounces green beans, cut on the diagonal into 1/4-inch thick slices (to yield 1 cup) |
1 tablespoon vegetable oil |
1 tablespoon minced garlic |
1 skinless chicken breast half (6-7 ounces) |
1/2 teaspoon kosher salt |
2 tablespoons fish sauce |
1 tablespoon minced fresh ginger |
1 tablespoon sugar |
1 teaspoon serrano chili, minced (red or green) |
2 ounces mushrooms, thinly sliced (white or cremini) |
1 -2 tablespoon chicken broth or 1 -2 tablespoon water, if needed |
1/4 cup roughly chopped fresh basil |
1 tablespoon roughly chopped fresh mint leaves |
1 lime, cut into wedges for serving |
Directions:
1. Soak the rice noodles (pad thai) in a bowl of very warm (110F) water until they're pilable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
2. Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30-60 seconds. Drain in a colander and run under cold water to stop the cooking.
3. Ounce the noodles are drainedm, heat the oil in large (12 inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir and immediately add the chicken. Season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 minutes.
4. Add the fish sauce, ginger, sugar and chile and stir to combine.
5. Add the mushrooms and stir-fry until they're limp, 1 to 2 minutes.
6. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they're too firm, add 1 tablespoon of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.
7. Transfer to a platter or plates and garnish with the basil and mint.
8. Serve immediately with lime wedges on the side.
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