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Slightly salty with subtle caramel notes, black bean sauce is incredibly flavorful, and pairs deliciously with noodles.
Содержание
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
- Combine all ingredients for chicken and marinate in fridge for 15-30 minutes.
- Whisk all ingredients for sauce together in a bowl, and set aside.
- 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.
- To the same pan, add 1 tablespoon oil, and sauté chicken until browned and cooked through. Remove from pan and set aside.
- Add remaining 1 tablespoon of oil to pan, and add ginger and garlic. Fry until fragrant (15-20 seconds).
- Add sauce to pan, and stir consistently, bringing it to a simmer.
- Add cooked rice noodles, vegetables and chicken, and toss to combine and warm through.
- Garnish with green onions.
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