Ingredients Jump to Instructions ↓

  1. 1 chicken breast, skinned and boned

  2. 1 Tbsp minced black bean and garlic paste

  3. 1 fresh chilli, sliced, or 1 tsp chilli bean sauce

  4. 1 Tbsp ginger or 1 clove garlic, crushed

  5. 1/4 cup dried, sliced shiitake mushrooms

  6. 300g fresh egg noodles or 2 servings prepared dried noodles such as udon, somen (see Glossary page 141) or egg noodles

  7. 1 tsp vegetable oil

  8. 1/2 tsp sesame oil

  9. 2 cups finely sliced or julienned vegetables such as bok choy, carrot, red pepper, courgettes, broccoli florets, cabbage, green beans

  10. 1 cup mung bean sprouts

  11. 1/4 cup coriander leaves or sliced spring onions

  12. 1/4 cup snow pea shoots

  13. Extra julienne carrots and red peppers

Instructions Jump to Ingredients ↑

  1. Alan Gillard Cut chicken breast into thin strips. Place in a bowl with black bean and garlic paste, chilli and ginger or garlic. Leave to marinate for 10 minutes. Soften the mushrooms by covering with boiling water (see Cook’s Tip).

  2. If using dried noodles, place noodles in a large bowl and pour boiling water over to cover. Allow noodles to soften, stirring to unravel them as they soften. Drain well. 

  3. Heat the oils in a wok or heavy non-stick frying pan until hot. Add the noodles and stir-fry until light golden brown. Remove to a heated plate. 

  4. Add chicken to wok and stir-fry until golden and cooked through. Remove to a heated plate. Wipe wok or pan clean. Add vegetables and stir-fry for 2 minutes, adding 1-2 Tbsp reserved mushroom soaking water to moisten and create steam. This also helps the vegetables cook through quickly without scorching. 

  5. Combine noodles, chicken, vegetables and mung bean sprouts. Place in serving bowls or American-style takeaway containers. Top with coriander or spring onions, snow pea shoots and extra carrot and red pepper.

  6. Cook's tip To rehydrate dried sliced shiitake mushrooms, place in a bowl. Cover with boiling water. Soak for about 5 minutes or until soft. Squeeze dry. Reserve soaking liquid. Use for stock. Whole dried mushrooms take about 10 minutes. Trim woody stems before using.

  7. From Taste magazine, August 2007


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