Informations supplémentaires
30 min.
|
740 kcal
|
intermediate
|
|
Printable version
1. Prepare Ingredients
Bring 2 litres of salted water to a boil in a large pot covered with a lid. Trim ends off green beans and cut into 1½ inch pieces. Slice cucumber into 1/4 inch thick rounds. Pick and chop cilantro leaves. Remove stem from chili and slice into thin rounds. Wash hands with hot, soapy water.
2. Cook Noodles
Once water from Step 1 is boiling, add vermicelli noodles and cook for 2–4 minutes. Drain in a sieve and rinse immediately under cold water. Divide noodles between serving bowls.
3. Begin Green Beans and Chicken
Meanwhile, drain and pat dry diced chicken with paper towel and season well with salt and pepper. Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Once hot, add green beans and onion and cook for 1–2 minutes until softened. Add garlic and chicken and cook for 1–2 minutes until fragrant and chicken is no longer pink.
4. Finish Greens Beans and Chicken
Add coconut milk, sugar and both chili and fish sauce to taste. Bring to a boil. Reduce heat to medium and cook on a low boil for 4–6 minutes, until chicken reaches an internal temperature of 165°F. In a small bowl, combine cornstarch with 2 tsp. cold water. To skillet, add cornstarch mixture stirring until thickened.
5. Finish and Serve
Top noodles with carrot, cucumber and green beans and chicken in segments. Drizzle over sauce and garnish with crispy onions and cilantro. Enjoy!
360gChicken Thighs
120gRice Vermicelli
36gWhite Sugar
3unitGarlic Clove(s)
30mlFish Sauce
3unitFresh Chili Pepper
200mlCoconut Milk
0.5unitRed Onion(s)
270gGreen Beans
0.5unitCarrot(s)
15gLebanese Cucumber(s)
3gCilantro
Fried Onions
Cornstarch
What you need
Large non-stick pan, Bowls, Large Pot, Sieve
740 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
92g
31%
fat
24g
37%
cholesterol
130mg
43%
fiber
7g
28%
protein
38g
saturated
17g
85%
sodium
1510mg
63%
sugar
32g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg