Vietnamese Chicken And Noodle Stir-Fry

• 4 oz rice noodles
• 2 tbsp peanut oil
• 1 3/4 lbs chicken breast, sliced thinly
• 1 None medium onion, chopped
• 3 cloves garlic, crushed
• 1 None fresh long red chili, chopped finely
• 10 None sticks fresh lemon grass, chopped finely
• 1 None star anise
• 1 None cinnamon stick
• 12 oz green beans, cut into 2 inch pieces
• 2 tbsp ground bean sauce
• 2 tbsp fish sauce
• 2 tsp white sugar
• 2 tbsp coarsely chopped cilantro
• 1/3 cup sliced almonds, toasted

1. Pour boiling water over noodles in a large bowl, and let stand for 5 minutes. Drain.
2. Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
3. Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chili, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon stick.
4. Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
5. Serve topped with cilantro and toasted almond flakes.

rice noodles, peanut oil, chicken breast, onion, garlic, long red chili, lemon grass, anise, cinnamon stick, green beans, ground bean sauce, fish sauce, white sugar, cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/24107 (may not work)