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Southeast Asian Chicken and Noodles

Photo: Thomas J. Story; Styling: Karen Shinto
Yield Serves 4 (serving size: 1 1/2 cups)
Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal.


  • 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

Nutrition 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

How to Make It

  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.