Stir-fried Noodles With Chicken, Mushrooms & Green Beans

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 ounces wide rice noodles (pad thai)
• 4 ounces green beans, cut on the diagonal into 1/4-inch thick slices (to yield 1 cup)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 skinless chicken breast half (6-7 ounces)
• 1/2 teaspoon kosher salt
• 2 tablespoons fish sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon sugar
• 1 teaspoon serrano chili, minced (red or green)
• 2 ounces mushrooms, thinly sliced ( or cremini)
• 1 -2 tablespoon chicken broth or 1 -2 tablespoon water, if needed
• 1/4 cup roughly chopped fresh basil
• 1 tablespoon roughly chopped fresh mint leaves
• 1 lime, cut into wedges for serving

Recipe

• 1 soak the rice noodles (pad thai) in a bowl of very warm (110f) water until they're pilable but still rather firm, about 30 minutes. drain in a colander - no need to pat dry. meanwhile prep the rest of the ingredients.
• 2 bring a small pot of salted water to a boil. add the green beans and blanch until crisp-tender, 30-60 seconds. drain in a colander and run under cold water to stop the cooking.
• 3 ounce the noodles are drainedm, heat the oil in large (12 inch) skillet or stir-fry pan over high heat until very hot. add the garlic, stir and immediately add the chicken. season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 minutes.
• 4 add the fish sauce, ginger, sugar and chile and stir to combine.
• 5 add the mushrooms and stir-fry until they're limp, 1 to 2 minutes.
• 6 add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. if they're too firm, add 1 tablespoon of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.
• 7 transfer to a platter or plates and garnish with the basil and mint.
• 8 serve immediately with lime wedges on the side.