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Ingredient
Shredded chicken with black bean and veg noodles
Introduce
Chef :
Lyndsey The Cozy KitchenShredded chicken with black bean and veg noodles
I live for stir frys, quick fresh, healthy, tasty food. This recipe is made using leftover roast chicken but you can use diced chicken breast or beef, pork or tofu.
I used to hate green peppers as I found them bitter but now I love them and they go perfect with this lovely chicken and egg noodles. #mycookbook
Ingredient
Food ration :
2 peopleCooking time :
20/30mins
1 handful
bean sprouts
1/2 bunch
coriander
1 tbsp
soy sauce
2 tbsp
rice vinegar
200 ml
chicken stock
1 tsp
corn startch
Cooking instructions
* Step 1
Firstly make your black bean sauce. You can buy fermented black beans online. take your fermented black beans cover in warm water and leave whilst you make the base for the sauce.
* Step 2
In a pan heat your ginger, garlic and spring onions and cook for a few minutes. After you have done this uncover your beans and mash with a fork.
* Step 3
Add the beans to the pan and add the wet ingrediants and reduced down for 10 mins.
* Step 4
When the sauce has reduced down add your corn startch to thicken and set aside.
* Step 5
In a serperate pan or wok, heat your onion and pepper and water chestnuts, cook for a few minutes, next add your leftover chicken and warm through.
* Step 6
Add the rest of your ingrediants (excluding the coriander) including your black bean sauce and heat for a couple of mins.
* Step 7
Add the coriander once the wok is off the heat and serve in bowls with either plain boiled rice or eggs noodles and scatterd cashew nuts
* Step 8
. Enjoy x
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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