Cook rice noodles in boiling, lightly salted water for 3 to 5 minutes or until tender. Or cook egg noodles according to package directions. Drain noodles; keep warm.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet. Add garlic and stir-fry for 15 seconds. Add beans; stir-fry for 2 minutes. Carefully add water to skillet. Reduce heat to low; cover and simmer for 5 to 7 minutes or until beans are crisp-tender. Remove beans from skillet.
Toss chicken with seasoning blend. Add the remaining 1 teaspoon oil to skillet. Add chicken; stir-fry over medium-high heat for 3 to 4 minutes or until no longer pink. Add beans, noodles, tomatoes, and vinegar; heat through. Serve immediately. Makes 2 servings.