My Recipe Box

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans


Serves 2

  • To learn more, read:
    Rice Noodle Stir-Fries
  • by from Fine Cooking
    Issue 77

You don’t need to stock up on exotic ingredients to make this fresh and vibrant stir-fry for two―and you don’t even need a wok. A skillet or stir-fry pan does the trick.

  • 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

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.

nutrition information (per serving):
Size : based on two servings, Calories (kcal): 410, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 1.5, Protein (g): 19, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 63, Polyunsaturated Fat (mg): 3.5, Sodium (g): 1910, Cholesterol (g): 35, Fiber (g): 4,

Photo: Scott Phillips

Quick to prepare but bland and boring. I wont make it again.

Loved the flavors! Very fresh and vibrant. And, great as leftovers. Will definitely make again!

Delicious and amazing flavors! So easy to make. My husband wanted more so I would recommend doubling, even for 2 people. Also, seemed a little on the salty side so be careful how much salt you add. I think the fish sauce already has lots of salt so add sparingly. Otherwise delicious. Can't wait to make again!

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