Vietnamese Chicken And Noodle Stir-Fry

• 4 ounces rice noodles
• 2 tablespoons peanut oil
• 1 3/4 pounds chicken breast sliced thinly
• 1 onion medium, chopped
• 3 cloves garlic crushed
• 1 red chili fresh long, chopped finely
• 10 sticks lemon grass fresh, chopped finely
• 1 star anise
• 1 cinnamon stick
• 12 ounces green beans cut into 2 inch pieces
• 2 tablespoons bean sauce ground
• 2 tablespoons fish sauce
• 2 teaspoons white sugar
• 2 tablespoons chopped cilantro coarsely
• 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, onion, garlic, red chili fresh long, lemon grass fresh, anise, cinnamon, green beans, bean sauce ground, fish sauce, white sugar, cilantro coarsely

Taken from www.yummly.com/recipe/Vietnamese-Chicken-and-Noodle-Stir-fry-1405684 (may not work)