Slightly salty with subtle caramel notes, black bean sauce is incredibly flavorful, and pairs deliciously with noodles.

Chicken & Black Bean Noodles

INGREDIENTS

• 1/2 bag dried thick rice noodles (approximately 1/2 inch in diameter) cooked to package directions, drained and tossed in 1/2 tablespoon vegetable oil
• 3 tablespoons vegetable oil
• 1 small onion, cut into large squares
• 1 small green pepper, cut into large squares
• 2 green onions, thinly sliced
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 pounds bok choy, base cut off to separate leaves and blanched
• 1 small carrot, cut into rounds and blanched

For the chicken:

• 1 pound chicken breast, cubed
• 1 teaspoon sesame oil
• 1 tablespoon Chinese cooking wine
• 1 tablespoon soy sauce
• 1 teaspoon sugar

For the sauce:

• 1/2 cup chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 2 tablespoons black bean sauce
• 1/2 tablespoon sugar
• 1 tablespoon Chinese cooking wine
• 1 teaspoon sesame oil

INSTRUCTIONS

1. Combine all ingredients for chicken and marinate in fridge for 15-30 minutes.
2. Whisk all ingredients for sauce together in a bowl, and set aside.
3. In a large frying pan on medium-high heat, add 1 tablespoon oil and sauté onion and green pepper for 1 minute. Remove from pan and set aside.
4. To the same pan, add 1 tablespoon oil, and sauté chicken until browned and cooked through. Remove from pan and set aside.
5. Add remaining 1 tablespoon of oil to pan, and add ginger and garlic. Fry until fragrant (15-20 seconds).
6. Add sauce to pan, and stir consistently, bringing it to a simmer.
7. Add cooked rice noodles, vegetables and chicken, and toss to combine and warm through.
8. Garnish with green onions.

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