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.
Source:https://www.tastemade.com/videos/chicken-and-black-bean-noodles
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