Stir-Fried Noodles with Chicken

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

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Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

2 servings

Ingredients

  • 4 oz. wide (pad thai) rice noodles
  • 1 cup green beans, cut on the diagonal into 1/4-inch-thick slices
  • 1 Tbs. vegetable oil
  • 1 Tbs. minced garlic
  • 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)
  • 1/2 tsp. kosher salt
  • 2 Tbs. fish sauce
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. granulated sugar
  • 1 tsp. minced red or green serrano chili
  • 1 cup mushrooms, thinly sliced
  • 1 tsp. (or more) chicken broth or water, if needed
  • 1/4 cup roughly chopped fresh basil
  • 2 Tbs. roughly chopped fresh mint leaves
  • 1 lime, cut into wedges for serving

Directions

  1. Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain (no need to pat dry).
  2. Meanwhile, prep the rest of the ingredients.
  3. Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.
  4. Once the noodles are drained, heat the oil in a 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 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.

Recipe Content & Photo ALL RIGHTS RESERVED finecooking.com

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