Southeast Asian Chicken And Noodles

• 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.
4. Note: Nutritional analysis is per serving.

rice noodles, vegetable oil, garlic, yardlong beans, chicken, fish sauce, chicken broth, sugar, fresh ginger, lime juice, fresh basil, mint, green onions

Taken from www.myrecipes.com/recipe/southeast-asian-chicken-noodles (may not work)