Rice Noodles with Ground Chicken, Green Beans, Crispy Shallots, and Garlic Chips
Recipe type: Noodles, Lunch, Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This recipe is a keeper! It’s easy, unique, healthy, and impressive. Enjoy!
  • Canola oil for frying shallots and garlic
  • 3-4 shallots cut crosswise into .25" rings
  • 5 garlic cloves; 3 sliced, 2 minced
  • 2 T sesame oil
  • 3 quarts low sodium chicken broth
  • 1 lb boneless, skinless chicken breast, cut into 1" cubes
  • 4 T fish sauce
  • ~ 7 oz rice stick noodles, broken in half
  • .5 lb green beans, washed, trimmed, and sliced into 1" pieces
  • .25 c lime juice
  • pinch or two of cayenne pepper
  • .5 c cilantro, chopped
  • 3 green onions, sliced
  • 2 T roasted peanuts, chopped
  • 1 T raw sugar or brown sugar
Fry the shallots and garlic chips:
  1. Cover a plate with several pieces of paper towel and grab a slotted spoon or skimmer - you will be using that utensil quite a bit in this recipe!
  2. In a small pot with high sides, add 1" to 2" of canola oil. Heat until one garlic slice thrown in sizzles.
  3. Add shallots to oil and fry until golden brown, stirring often, about 5-7 minutes.
  4. Remove the shallots using a slotted spoon, and transfer to the paper towels to drain.
  5. Add the sliced garlic to the hot oil and fry until golden brown, about 1 minute.
  6. Remove the garlic using a slotted spoon, and transfer to the paper towels to drain.
Make the garlic-sesame oil:
  1. Mix the sesame oil and minced garlic in a small bowl and let stand at room temperature.
Make the meal:
  1. Bring chicken broth to boil in heavy large pot and grab and a large bowl.
  2. Place cubed chicken in food processor, and pulse a few times until it is coarsely ground.
  3. Add ground chicken to the boiling broth and simmer until it is cooked through, breaking it up with the slotted spoon. Boil until it's cooked, about about 5 minutes.
  4. Transfer the cooked chicken to a large bowl and add a Tablespoon of fish sauce; toss to coat.
  5. Return the broth to a boil and add the rice noodles and cook until tender. This may take a few minutes, or if you like to cook your rice noodles by turning of the heat, you can do that as well.
  6. Transfer the noodles to the same large bowl as the chicken, using the slotted spoon.
  7. Return the broth to a boil again, and add the green beans. Cook until they are crisp tender, about 3 minutes. Transfer the green beans to the same bowl using the slotted spoon.
  8. To the large bowl, add the sesame-garlic oil, lime juice, cayenne, and remaining 3 T fish sauce, and stir to distribute.
  9. Transfer the noodle mixture to a large shallow bowl, and top with cilantro, green onions, peanuts, sugar, fried shallots, and fried garlic chips over noodles.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2016/07/31/rice-noodles-with-ground-chicken-green-beans-crispy-shallots-and-garlic-chips/