Stir-fried Broccoli and Chicken Noodles with Black Bean Sauce

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Note: Please prep all items marked with an asterisk (*) before class.

Ingredients and Preparation

  • 1 lb of broccoli florets

  • 1 medium-sized chicken breast (about 8oz), sliced for stir-fry (video) *

  • 11 oz (3/4 package) of dried rice noodles, of any width (see below for preparation)*

  • 1 heaping tbsp or 15g of fermented black beans

  • 2-3 large or 12g of garlic cloves, minced (video)*

  • 3 quarter-sized slices or 10g of ginger, minced (video)*

  • 8 tbsp of cooking oil that can withstand high heat (preference for unflavored coconut oil, ghee, lard, or avocado oil)

  • 1 tsp of salt

  • 1 tsp of sugar

  • 1/2 cup of chicken stock or water

  • 1 tbsp of sesame oil

  • 2 tsp of cornstarch dissolved In 3 tbsp of water (optional if needed - will discuss in class)

To prep the rice noodles:

  1. Boil enough water in a pot that can submerge all the noodles

  2. Once the water boils, turn off heat

  3. Break the dried noodles into 6-8 inch long pieces and submerge into hot water (video)

  4. Use tongs or chopsticks to separate the noodles in the water and keep them from sticking

  5. Soak for 1 minute less than the cook time on the package (or until it tastes almost cooked, al dente)

  6. Pour noodles into strainer and rinse thoroughly with cold water to prevent further cooking (video). Add some sesame oil and mix into noodles to prevent sticking (video).

To marinate the chicken (15-20 min before cooking):

  • 1 tsp of salt

  • 1 tsp of sugar

  • A few grounds of black pepper

  • 1 tsp of corn starch

Directions

  1. Marinate the chicken as per instructions above.

  2. Rinse the black beans in water and shake dry. Mince the black beans, garlic, and ginger together to form a coarse paste.

  3. Cut the broccoli into thin floret pieces, about 1-2 inches in length.

  4. Heat 3 tbsp of oil in the wok on med-high heat, add the marinated chicken and cook until done.

  5. Remove chicken from wok and set aside.

  6. Add 2 tbsp of oil in the wok, add the broccoli, toss to coat with heated oil, and then add 1/4 cup of water. Cover the wok and steam the broccoli for 3-4 min, or until desired tenderness achieved. You can lift the lid and toss the broccoli a few times as it cooks.

  7. Remove broccoli from the wok and set aside.

  8. Add 3 tbsp of oil to the wok and add 3 tbsp of ginger-garlic-bean paste. Heat for a 15-30 seconds until fragrant, stirring frequently to prevent burning. Add 1/4 cup of chicken stock or water, and stir. Add salt, pepper and sugar.

  9. Add the soaked and rinsed noodles to the wok, and toss the noodles in the wok to coat it with sauce. Allow it to cook in the liquid. When noodles are coated, add the chicken and broccoli. Give it a few more quick turns to incorporate, and then scoop it all out of wok. Drizzle toasted sesame oil on the top, and toss the noodles to incorporate. Serve immediately.