Black bean & Garlic Chilli Chicken Chow Mein


IMG_20150401_210634[1] 06/04/2015

This is a really easy, super quick meal of steamy noodles in a spicy, salty sauce with fresh crunchy veg and a bit of a chilli kick for good measure.

Slicing the chicken super thin not only means it cooks really quickly but the marinade also coats it really well and gives the meat a velvet texture and wonderful savoury flavour.

Serves 2


  • 2 sheets of medium egg noodles
  • 2 chicken breasts, sliced very thinly against the grain
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp Shaoxing rice wine
  • 2 tsp cornflour
  • 1 Tbsp groundnut oil
  • ½ red pepper and ½ green pepper, sliced
  • 1 onion, sliced
  • Thumb sized piece of ginger, peeled and finely chopped
  • 1 red chilli, sliced
  • 3 Tbsp Black bean garlic sauce (Lee Kum Kee brand)
  • Coriander leaves to serve


  1. Place the sliced chicken breast into a bowl and mix with the soy sauce, sesame oil, rice wine and cornflour. Leave to marinate for 20 minutes.
  2. Bring a large saucepan of water to the boil, drop the noodles in and cook for 3 minutes or until the noodles are al dente. Drain and add a small drizzle of sesame oil to prevent sticking. Set aside.
  3. Heat a wok until it is very hot then add the groundnut oil. Stir-fry the chicken pieces and marinade for about 5 minutes until lightly browned and just cooked. Remove the meat from the wok and set aside.
  4. Add the peppers and onions to the wok and stir-fry for 3-4 minutes until softened slightly. Add the garlic and chilli and stir for a minute more.
  5. Turn the heat down to medium and return the chicken to the pan along with the black bean garlic sauce. Mix everything together.
  6. Add the noodles to the wok and stir everything really well to combine. Add a splash of water if the sauce seems too thick or dry.
  7. Serve in bowls and sprinkle with coriander to garnish. Eat immediately!

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