A fresh and vibrant stir-fry for two, made with common ingredients and a skillet or stir-fry pan.
Stir-Fried Noodles with Chicken, Mushrooms & Green Beans
This stir-fry recipe is perfect for those who want to enjoy a vibrant and fresh meal without needing to stock up on exotic ingredients. You don’t even need a wok - a skillet or stir-fry pan will do the trick.
Ingredients
- 4 oz wide (pad thai) rice noodles
- 4 oz green beans, cut on the diagonal into 1/4-inch-thick slices (to yield 1 cup)
- 1 Tbs vegetable oil
- 1 Tbs minced garlic
- 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)
- 1/2 tsp kosher salt
- 2 Tbs fish sauce
- 1 Tbs minced fresh ginger
- 1 Tbs granulated sugar
- 1 tsp minced red or green serrano chile
- 2 oz white or cremini mushrooms, thinly sliced (to yield 1 cup)
- 1 tsp (or more) chicken broth or water, if needed
- 1/4 cup roughly chopped fresh basil
- 2 Tbs roughly chopped fresh mint leaves
- 1 lime, cut into wedges for serving
Directions
- Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).
- Meanwhile, prep the rest of the ingredients.
- Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.
- Once the noodles are drained, heat the oil in a 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 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.