Thai Chicken Noodle Stir Fry With Green Beans Recipes

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

GINGER CHICKEN & GREEN BEAN NOODLES

Steps:

• Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
• Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.

THAI CHICKEN-NOODLE STIR FRY WITH GREEN BEANS RECIPE

Steps:

• 1. Prep chicken Bring a large saucepan of salted water to a boil. Pat chicken dry and cut crosswise into ¼-inch slices. Peel and finely chop ginger and 3 large garlic cloves. Transfer chicken to a large bowl and add ginger, garlic, 1½ tablespoons oil, 1 teaspoon salt, and several grinds pepper. Let sit until step 4. 2. Make sauce Meanwhile, trim stem ends from green beans and cut into 1-inch lengths. Into a small bowl, finely grate ½ teaspoon lime zest and squeeze 3 tablespoons lime juice. Cut any remaining lime into wedges. Add curry paste, 2½ tablespoons sugar, 2 teaspoons salt, and ⅔ cup water. Stir to dissolve sugar. 3. Cook noodles Add ⅔ of the noodles (save rest for own use) to boiling water and cook, stirring frequently, until tender but not mushy, 5-8 minutes. Reserving ¼ cup of noodle water, drain and rinse under lukewarm running water. Use kitchen scissors to cut noodles in half in colander. 4. Stir-fry beans & chicken Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over high until shimmering. Add green beans and a pinch salt, and stir-fry until lightly browned in spots, 4-5 minutes. Transfer to a plate. Add 2 tablespoons oil to skillet and heat until shimmering. Add chicken in a single layer; cook without stirring until underside is browned, 2-3 minutes. 5. Finish & serve Add noodles and green beans to chicken in skillet and stir-fry until heated through, about 1 minute. Stir sauce, add it to skillet and cook, tossing until absorbed, and noodles are lightly browned, 4-5 minutes. Add 1 tablespoon of the noodle cooking water (or more if necessary to moisten). Serve stir-fry with lime wedges for squeezing over. Enjoy! 6. Make it ahead To get ahead on dinner prep, do all of step 2 and keep the sauce, green beans, and lime separately in the fridge until you're ready to get stir-frying. You could also cut the chicken into strips and hold them in the fridge until you're ready to marinate.