Stir Fried Noodles With Chicken Mushrooms Green Beans Recipes

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

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.

STIR-FRIED NOODLES WITH CHICKEN, MUSHROOMS & GREEN BEANS

Steps:

• Soak the rice noodles (pad thai) in a bowl of very warm (110F) water until they're pilable 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, 30-60 seconds. Drain in a colander and run under cold water to stop the cooking.
• Ounce the noodles are drainedm, heat the oil in 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 minutes.
• 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 minutes.
• Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they're too firm, add 1 tablespoon of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.
• Transfer to a platter or plates and garnish with the basil and mint.
• Serve immediately with lime wedges on the side.