Vietnamese Chicken And Noodle Stir-Fry - cooking recipe

Ingredients

4 oz rice noodles
2 tbsp peanut oil
1 3/4 lbs chicken breast, sliced thinly
1 None medium onion, chopped
3 cloves garlic, crushed
1 None fresh long red chili, chopped finely
10 None sticks fresh lemon grass, chopped finely
1 None star anise
1 None cinnamon stick
12 oz green beans, cut into 2 inch pieces
2 tbsp ground bean sauce
2 tbsp fish sauce
2 tsp white sugar
2 tbsp coarsely chopped cilantro
1/3 cup sliced almonds, toasted

Preparation

Pour boiling water over noodles in a large bowl, and let stand for 5 minutes. Drain.
Heat half of the oil in a wok. Stir-fry the chicken in batches, until browned. Remove from wok, cover to keep warm.
Meanwhile, heat remaining oil in same wok. Stir-fry onion until soft. Add garlic, chili, lemon grass, star anise, cinnamon and beans, stir-fry until beans are tender. Remove star anise and cinnamon stick.
Return chicken to wok with sauces, sugar and noodles. Stir-fry until hot.
Serve topped with cilantro and toasted almond flakes.