Recipe for Chicken Long Beans and Tomato Stir Fry 
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Yield:
1
Ingredients:
Amount Ingredient
6 oz wide rice noodles or dried egg noodles
4 tsp vegetable oil, divided use
2 x cloves garlic, peeled, minced
1 lb Chinese long beans or whole green beans, cut into 3 inch pieces
1/4 cup water
1/2 x red bell pepper, cut into 1 inch pieces
1 lrg carrot, peeled, sliced
1/2 x onion, cut into 1 inch pieces
12 oz skinless, boneless chicken breast halves, cut into thin strips
1 tsp Cajun seasoning or other spicy seasoning blend
2 med tomatoes, cut into thin wedges
Instructions:
Instructions: Cook rice noodles in lightly salted boiling water 3-5 minutes or until tender. If using egg noodles, cook according to package directions. Drain noodles and keep warm.

Meanwhile, pour 2 teaspoons of oil into a wok or large deep skillet. Heat to medium-high. Add garlic and stir-fry 15 seconds. Add beans and stir-fry 2 minutes. Add water; reduce heat to low. Simmer, covered, 2-3 minutes or until beans are crisp-tender. Remove beans and add bell pepper, carrot and onion and stir-fry about 2 minutes. Remove and set aside.

Toss chicken with seasoning. Add remaining 2 teaspoons oil to skillet. Add chicken; stir-fry 2-3 minutes or until chicken is no longer pink. Stir in beans, vegetables, tomatoes and vinegar; heat through. Serve over warm noodles.

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