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.
- 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
- 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.
- 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.
- 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.
- 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.
- Turn the heat down to medium and return the chicken to the pan along with the black bean garlic sauce. Mix everything together.
- 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.
- Serve in bowls and sprinkle with coriander to garnish. Eat immediately!