I expected more from this dish. Perhaps upping the ginger and garlic portions would improve on it. I also didn't cook in a wok, which certainly detracted from its crispness. All in all sadly, the flavors just didn't pop for me.
Southeast Asian Chicken and Noodles
Photo: Thomas J. Story; Styling: Karen Shinto
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Amount per serving
- Calories: 341
- Calories from fat: 26%
- Protein: 34g
- Fat: 10g
- Saturated fat: 1.9g
- Carbohydrate: 30g
- Fiber: 4.2g
- Sodium: 1673mg
- Cholesterol: 66mg
- 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
- 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.
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