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Chicken & Black Bean

Name: Chicken & Black Bean
Cook time: 15 min
Yield: 4

Noodle Stir-Fry

Ready in around 15 mins

RECIPE FACT:

Noodles date back many years… the earliest record of noodles appears in a book written during China's East Han Dynasty sometime between A.D. 25 and 220.

Nutritional Info:

Energy: 3233kj (772Kcal)
Protein: 49g
Carbohydrate: 72g
Fat: 31g
Contains: Gluten, Soy, Sulphites, Tree Nuts, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a kettle to the boil.
1. TO PREPARE THE VEGGIES & NOODLES:

Trim the ends off the broccolini and discard, then cut the broccolini into small bite sized pieces. Trim the ends off the carrot and peel then cut in half lengthways through the middle. Slice into ½ cm half-moons on the diagonal. Place the Hokkien noodles in a heat proof bowl. Pour over hot water from your kettle to loosen noodles then drain into a colander.
2. TO PREPARE THE CHICKEN:

Remove the free-range chicken thigh from their packaging and pat dry with a paper towel. Cut the chicken thigh into 4 even pieces. Place the chicken into a bowl with the cornflour, season with salt and pepper and toss to coat.
3. TO COOK THE BLACK BEAN CHICKEN STIR FRY:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 3-4 mins each side then remove from the pan. Wipe out the pan then heat a drizzle of oil over a medium-high heat. When the pan is hot add the broccolini and carrot and cook for 4-5 mins. Add the edamame beans and noodles and cook for 1 min. Add the black bean sauce and bring up to a simmer then turn off the heat. Toss through the chicken.
To serve:

Divide the chicken & black bean noodle stir-fry between bowl then top with toasted cashew and toasted sesame seeds.