Friday, December 19, 2014

Recipe: Taiwanese Black Bean Noodles

Gosh, this is my absolute FAVOURITE sort of meal. Give me chicken, noodles, in a nice savoury sauce or broth, and I could live on this FOREVER. It's all cooked in one pan (or wok!), it's really quick to make, it's really healthy, and it tastes absolutely gorgeous! I call it Taiwanese because in Taiwan they like to use booze, like wine sherry or beer in their cooking. For this recipe I have used those packs of already cooked and oiled egg noodles that you find in the salad-y stir fry section of the supermarket, but you can pre-cook dried egg noodles and use them if you want to make the recipe cheaper. I was just being lazy to be honest! I am entering this into Health Bay's Healthy recipe competition, as it's low in fat, high in protein, and has 2 of your five a day vegetable portions per serving!

Taiwanese Black Bean Noodles (serves 2-3 depending on personal greed!)
               
1 tbsp vegetable oil
½ red onion
6 spring onions, chopped
370g chicken thighs, diced
6 garlic cloves, finely chopped
20g finely chopped ginger
120g broccoli florets
1 courgette, diced thickly
120ml white wine or sherry
50ml dark soy sauce
15ml toasted sesame oil
½ tsp hot sauce
135g black bean sauce
100ml water
Bunch of fresh basil, roughly chopped
825g fresh cooked noodles
Salt and pepper to taste

1) Mix together the wine, soy sauce, sesame oil, hot sauce, black bean sauce and water together and set aside. In a large wok, heat the vegetable oil and fry the chicken thighs, garlic and ginger for 3 minutes.
2) Add the broccoli and courgettes and fry for a further 3 minutes. Add the spring onions, fry for a further minute. Add the sauce mixture and cook for 1 minute. Add the fresh basil and noodles, and stir fry for 2 further minutes, tossing the noodles with the rest of the ingredients, until the sauce has thickened up, and the noodles are hot.
3)  Season to taste and serve!

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