Chicken in a black bean sauce with crisped noodles

Dinner

No frills basic stir-fry, but with the noodles made a little bit more interesting.

Cooking method: Stir fry
Serves: 2

Time: Quick - less than 30 minutes
Difficulty: Easy - a child could do it

Equipment

• Deep fat fryer
• Steamer
• Wok

Ingredients

• Condiment, cube, or tube
• Chicken stock - 1
• Drink or liquid
• Wine (rice) - some
• Meat
• Chicken (breasts) - 2
• Oil
• Sesame - some
• Packet
• Noodles (fresh) - 1
• Sauce
• Black bean - 1
• Spice
• Chinese 5 spice - 2 teaspoon
• Vegetable
• Baby sweetcorn - some
• Beans (green) - some
• Mange tout - some
• Onion (spring) - some
• Chilli (chopped) - 1
• Onion (chopped) - 1

Method

Chop the chicken breasts into the size of small pieces you like for this sort of thing, and the onion, and fry in the wok in the sesame oil together with the five spice and oil for a few minutes.

Set the steamer pan to come to the boil, and put the fresh noodles in to cook, soften, and separate. Set your deep fat fryer to heat up to 180C.

Add a little wine to the wok to help scrape off any spice that's started to stick, and crumble in the stock cube. Add the rest of the vegetables except the spring onions. When the vegetables and the chicken seem cooked, add the spring onions and the packet of black bean sauce to heat through (you don't want to cook the spring onions, just soften them slightly), and transfer the noodles to the deep fat fryer, and fry just until they're getting to a level of crispiness you're going to like - don't overdo them though. Serve and eat.