Tender chicken and crisp bell peppers tossed in a bold, savory black bean sauce. This popular Indo-Chinese stir-fry is packed with umami flavor and comes together in under 30 minutes, perfect for a quick weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
396cal
43gprotein
19gcarbs
16g
Ingredients
500 g Boneless Chicken (cut into 1-inch pieces)
3 tbsp Cornflour (divided, 2 tbsp for marinade and 1 tbsp for slurry)
3 tbsp Soy Sauce (divided, 1 tbsp for marinade and 2 tbsp for sauce)
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Chicken in Black Bean Sauce with Vegetable Hakka Noodles
Rich chicken in black bean sauce with aromatic veggie Hakka noodles - a protein-packed, comforting meal.
This indo_chinese dish is perfect for dinner. With 770.13 calories and 52.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 large Capsicum (any color, cut into 1-inch cubes)
2 tbsp Fermented Black Beans (rinsed and lightly mashed)
1 tbsp Oyster Sauce
1 tsp Sugar
0.5 tsp Salt (adjust to taste, as sauces are salty)
1 cup Chicken Stock (or water)
2 tbsp Water (for cornflour slurry)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces with 2 tbsp cornflour, 1 tbsp soy sauce, and 1/2 tsp white pepper powder.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Shallow-Fry the Chicken
Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until it shimmers.
Carefully place the marinated chicken in a single layer. Cook in batches if necessary to avoid overcrowding the pan.
Fry for 4-5 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
Remove the cooked chicken from the wok and set it aside on a plate.
3
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tbsp of oil.
Add the chopped garlic, ginger, and slit green chilies. Sauté for about 30-45 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes until they are crisp-tender.
4
Create the Sauce and Combine
Add the rinsed and mashed fermented black beans to the wok and stir-fry for 30 seconds to release their aroma.
Return the cooked chicken to the wok.
In a separate bowl, whisk together the chicken stock, 2 tbsp soy sauce, oyster sauce, sugar, and salt.
Pour the sauce mixture into the wok and bring it to a simmer.
In a small bowl, mix 1 tbsp cornflour with 2 tbsp of water to create a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly.
Cook for 1-2 minutes until the sauce thickens to a glossy gravy that coats the chicken and vegetables.
5
Garnish and Serve
Turn off the heat and stir in the chopped spring onion greens.
Serve immediately with steamed jasmine rice or your favorite noodles.
374cal
9gprotein
49gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.