Chicken and Black Bean Noodles

Chicken and Black Bean Noodles

Vijaya Selvaraju

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

Chicken and 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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Transcript

- Have you guys ever had black bean sauce? If not, you have to try it. It's kind of salty. It has some caramel notes to it and is the star in this noodle dish. Let's make it. I want every layer of this dish to have a ton of flavor so I'm going to start by marinating my chicken. A little bit of soy sauce, sesame oil and I love sesame oil because it's nice and nutty and we'll see it again a little later. Some sugar for sweetness and Chinese cooking wine. Just mix it around. Get it nice and coated. I'm gonna let this marinate for about 15 to 30 minutes. This sauce has many different ingredients that come together to create an incredible flavor. Oyster sauce, black bean sauce, it's salty, it's kind of briny. I absolutely love it. Soy sauce, sesame oil, cornstarch and some chicken stock. Get the cornstarch nice and dissolved. You don't want any lumps. And some cooking wine. I think these noodles need some vegetables so let's get working on that. So I have some onions and a little bit of green pepper that I've cut into big squares and I want my pan to get super nice and hot because I'm going to cook them literally for seconds. I just want their colors to perk up and for them to get a little bit crisp. My oil's starting to shimmer which means it's nice and hot. In go the green pepper and the onions. Just break up those onions a bit. And again, the key is to keep these vegetables nice and crisp. And that's it. Literally took 30 seconds. A little more oil and now I'm gonna cook off my chicken. So you'll notice that the sugar that we added to the marinade will begin to caramelize the chicken. You wanna cook the chicken all the way through. The chicken has browned up beautifully and now it's time to pull it aside. And now is when the magic's gonna happen and everything's gonna come together. More oil, foundation of flavor, a little bit of ginger and garlic, minced. Remember my sauce mixture? It's gonna join the ginger and garlic. And you can see it starting to thicken up right away. It's nice and glossy. It's reached its thickened potential. This, you guys, is ho fun. It's a type of rice noodle and it's thick and I just cooked it according to package directions until it was slightly al dente 'cause it's gonna continue cooking in the sauce. And by the way, ho fun makes everything mo fun. Oh, look at that. Okay, so I'm going to add my vegetables now, some carrots that I blanched off, the veg that I cooked off earlier, some bok choy and last, but not least, my chicken. Keep stirring until everything is coated and bubbly. And that's it, you guys. So simple. Let's make a little bowl for myself. Let's get some chicken in there, some of the vegetables and then my favorite way to finish this off is with some freshly cut green onions. It smells absolutely heavenly. I have to dig in. I feel like I've been transported to China. The vegetables are super crisp and crunchy. The chicken, it pays to marinade your chicken, people. I can taste all the flavors in there and that black bean sauce, it's so unique in its flavor and it just adds something so special to this dish. The perfect dish to cuddle up to on a cold day. But frankly, I'd eat this everyday if I could.

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