Skip to main content
logo
Food Advertising by

Long beans chicken noodles

Long beans chicken noodles

Being too lazy to cook a proper dinner, I made these noodles and dumped in whatever greens, meat I can lay my hands on.   The greens happen to be long beans and the meat, chicken.

Long beans aka 'Dau Gok' in Cantonese are yardlong beans also known as bora.  This climbing vine is subtropical/tropical and widely grown in the warmer parts of South East Asia and southern China.  They're at their best when picked for consumption before they mature fully.  These beans are low in fat, are a good source of protein, vitamin A and C and also have a significant amount of iron, phosphorous, manganese and magnesium.  A major health benefit is their ability to lower cholesterol due to its high fibre content.  What are other ways to cook these long beans?

They're commonly used  for stir-fries in Chinese cuisine, cut into shorter sections to cook savoury rice,  fry them in an omelette or toss them  into your fried rice.  In Malaysian cuisine, they're often stir-fried with chillies and shrimp paste aka sambal belacan.  They are also a popular ingredient in most vegetable curries  and can double up in cooked salads aka kerabu, as well.  In short, long beans are indeed very versatile.


Long beans chicken noodles



Long beans chicken noodles



Long beans chicken noodles

This is another one-dish meal, quick and effective to whet your appetite.  Looks easy?  Here's how to do it ..............

Recipe for Long beans chicken noodles


Ingredients
  • 180 gm long beans
  • 180 gm chicken breast meat, diced
  • 4 pips garlic, chopped
  • 3 shallots, sliced
  • 3 pieces of  dried flat noodles
  • 1/4  tsp dark soya sauce
  • 1 cup water
  • 1 tsp cornflour + 2 tsp water to thicken
Seasoning for meat
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1/2  tsp each of :  sugar, salt, light soya sauce and cornflour
  • A dash of pepper
Preparation
  1. Dice the chicken breast meat and marinate with the seasoning for about half an hour.  Set aside.
  2. Wash and cut up the long beans to about 3.1/2 inch lengths.
  3. Heat up a wok with some oil, shallow fry the shallots, dish out and keep aside.
  4. With the remaining oil, stir-fry the long beans for a while till they're limp, dish out and set aside.
  5. Saute the chopped garlic with some oil till fragrant, add in the marinated chicken meat, fry for a while and add in the water.  Simmer till meat is cooked.
  6. Add in the  dark soya sauce, test for taste and add in cornflour mixture to thicken.
  7. Bring to the boil a pot of water and cook the noodles.  Once cooked, dish out and put on serving plates.
  8. Mix the noodles with some sesame oil and light soya sauce to prevent them from sticking together.
  9. Ladle on the chicken  and sauce, arrange some fried long beans on top, garnish with the shallot crisps and sprinkle on a dash of pepper.
  10. Serve immediately with a chilli dip if desired.

Long beans chicken noodles

I'm sharing this post with   Weekend Herb Blogging 
 hosted by  Chriesi of   Almond Corner.

Comments

  1. Simple & delicious meal! Perfect for a rush day.
    Regards, Kristy

    ReplyDelete
  2. This is a proper dinner for me ;-)) Delish!

    ReplyDelete
  3. Hai Dear

    This looks yummy....you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
    http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

    Aarthi

    ReplyDelete
  4. Angie
    Yes, good for lazy days!

    Claire
    Yes, to make it more attractive!

    Yummytummy
    Thanks, will hop over to your blog soon!

    ReplyDelete
  5. Hi Cheah! I'm late today and wish I can have a plate of your delicious noodle for dinner. Is 7 pm now :)

    ReplyDelete
  6. Ann
    Yes, do come and join me for dinner!

    ReplyDelete
  7. Love the simple and satisfying noodles!

    ReplyDelete
  8. Sounds and looks like another delicious meal to me.... love the way you cook and decorate the beans on your noodles:)

    ReplyDelete
  9. This is ultra simple and green bean I adore! Looks great!!

    ReplyDelete
  10. NOt a bad idea, cheah! that day i saw in claire's blog introducing noodles in lotus root soup from a coffee shop in old town. have you tried that?

    ReplyDelete
  11. Your quick dinner looks wonderful and sounds delicious. Long beans are not always available here, but when they are I cook up a storm. I hope you have a wonderful evening. Blessings...Mary

    ReplyDelete
  12. Jen
    I'll serve noodles when I'm too lazy to dish up 2 dishes and a soup dinner!

    Sonia
    Yes, simple and easy, that's what I like!

    Jeannie
    Thank you. The decor makes the dish attractive!

    Ananda
    Yes, super easy!

    Torviewtoronto
    Thanks for dropping by, will hop over to yours soon!

    Lena
    Haven't eaten in the shops in old town for quite some time. Not a bad idea to serve lotus soup with noodles.

    Mary
    Yes, quick and simple dinner. Have a great day!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …