Name: Chicken and black bean mixed noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram rice vermicelli noodles; 250 gram hokkien noodles; 2 tablespoon oyster sauce; 2 tablespoon dark soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice bran oil; 2 clove garlic, finely chopped; 300 gram chicken thigh fillets, cut into thin strips; 200 gram fresh or canned shiitake mushrooms, sliced; 1/4 cup (60ml) black bean sauce; 2 teaspoon cornflour; 2 1/2 cup (200g) beansprouts, trimmed; chopped coriander, to serve; chilli sauce, to serve; green onion, to serve; fried shallots, to serve

Ingredients

250 gram rice vermicelli noodles

250 gram hokkien noodles

2 tablespoon oyster sauce

2 tablespoon dark soy sauce

1 tablespoon sesame oil

1 tablespoon rice bran oil

2 clove garlic, finely chopped

300 gram chicken thigh fillets, cut into thin strips

200 gram fresh or canned shiitake mushrooms, sliced

1/4 cup (60ml) black bean sauce

2 teaspoon cornflour

2 1/2 cup (200g) beansprouts, trimmed

chopped coriander, to serve

chilli sauce, to serve

green onion, to serve

fried shallots, to serve

Method

1.Prepare vermicelli and hokkien noodles according to packet directions and place in a large bowl. Toss through oyster sauce, soy sauce and sesame oil. Cover and set aside.

2.Heat rice bran oil in a wok on medium. Stir-fry garlic and chicken for 2 minutes, until chicken browns. Stir in mushrooms and black bean sauce. Cover and bring to boil. Simmer for 5 minutes, stirring occasionally, until chicken is cooked.

3.Mix cornflour with &frac14 cup water and stir through chicken. Bring to boil then remove from heat. Fold bean sprouts through noodles.

4.Divide noodles between serving plates and top with chicken. Scatter with green onion, coriander and fried shallots and serve with chilli sauce.

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Ingredients

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