Chicken, Green Beans and Asian Noodles

Chicken, green beans and asian noodlesThis dish turned out better than I thought it would. Originally posted on MyRecipes.com, I had to alter it of course! BTW, you really MUST use the mint in this dish. Don’t make it without mint, that’s what ties it all together!

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 (Jen’s Note: Reduce to 1 tablespoon for less sweet taste)
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons fresh lime juice
  • 1/2 cup chopped fresh Thai basil leaves, divided (Jen’s Note: Asian grocery stores are great for fresh Thai basil)
  • 1/2 cup chopped fresh mint leaves, divided
    1/2 cup chopped green onions, divided

Directions:

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. (Jen’s Note: You really want to make sure that the wok is really hot so that the chicken
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.

This dish is great with something else on the side – like pot stickers, egg rolls, or egg drop soup. Really tasty left overs too.

I’ll see you at the table!

Recipe: Asian Noodle Green Salad

asian-noodle-green-saladAsian Noodle Green Salad
Ingredients for dressing – whisk together and set aside:
1/3 cup rice wine vinegar
1/3 cup gyoza sauce (or low-sodium soy sauce)
1 tablespoon dijon mustard
1 tablespoon julienned thai basil leaves

Salad ingredients:
2 cups asian noodles, cooked then chilled and cut into 1-2″ pieces
1 cup carrots, sliced
1 small cucumber, cubed
1-8 oz can sliced water chestnuts, drained
1-15 oz can baby carrots, drained and cut into 1 inch pieces
1 yellow bell pepper, diced
1 tablespoon sesame seeds
1 tablespoon chia seed
3 stalks celery, diced
1/2 cup raw peanuts
1 cup baked tofu, cubed (I buy at Trader Joe’s; substitute edamame)
Toss together above ingredients with 1/2 dressing mixture. Add to 1 head red leaf lettuce and toss well. Serve with 1 avocado cubed and 1/2 cup rough chopped cilantro.

Serve immediately with extra dressing on the side. Will be plenty for 3 adults, or use as side dish for 6 people with another Asian dish.