Chicken and Black Bean Noodles

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


  • 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


  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.