Southeast Asian Chicken and Noodles

Southeast Asian Chicken and Noodles
Photo by Thomas J. Story


  • 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
  • 1 ½ tablespoons vegetable oil
  • 2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
  • ¼ cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • ½ cup chopped fresh basil leaves, divided
  • ½ cup chopped fresh mint leaves, divided
  • ¼ cup reduced-sodium chicken broth
  • + 6 more ingredients
    • 2 tablespoons sugar
    • ½ cup chopped green onions, divided
    • 2 tablespoons minced fresh ginger
    • 3 tablespoons fresh lime juice
    • 8 ounces Thai flat rice noodles
    • 2 tablespoons minced garlic

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...

View full recipe at My Recipes


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