Southeast Asian Chicken and Noodles

Southeast Asian Chicken and Noodles Recipe
Photo: Thomas J. Story; Styling: Karen Shinto
Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 341
Caloriesfromfat 26 %
Protein 34 g
Fat 10 g
Satfat 1.9 g
Carbohydrate 30 g
Fiber 4.2 g
Sodium 1673 mg
Cholesterol 66 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Karen Ecker, Eugene, OR,

January 2010
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