Southeast Asian Chicken and Noodles

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

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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 341Calories from Fat 26
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.9g10%
Cholesterol 66mg22%
Sodium 1673mg70%
Total Carbohydrate 30g10%
Dietary Fiber 4.2g17%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Southeast Asian Chicken and Noodles
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