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Chicken Noodle Stir-Fry
Ingredients
- 2 ounces unsalted peanuts, divided
- 2 boneless, skinless chicken breasts
- 2 tablespoons black bean sauce, divided
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 5 ounces medium egg noodles
- 7 ounces broccolini
Instructions
- Place a large non-stick frying pan on medium heat and toast half the peanuts as it heats up, tossing regularly. Remove peanuts and set aside, leaving the pan on the heat. Score the chicken lengthwise at ½ inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon of black bean sauce, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar to coat. Cook the chicken in the hot pan on each side until cooked through.
- Cook the noodles in a large pan of boiling salted water according to the package instructions. Trim the broccolini and halve any thick stalks lengthways. Add the broccolini to the boiling pasta for the last two minutes. Remove the chicken to a board. Use tongs to carefully drag the just cooked noodles and broccolini with a bit of the water straight into the frying pan. Pound the remaining 1 ounce of peanuts in a pestle and mortar until fine, toss into the frying pan with the remaining black bean sauce until well mixed with noodles and broccolini. Divide the noodle-broccolini mixture amongst your plates. Slice the chicken and place on top, scatter the toasted peanuts, and drizzle with a little extra virgin olive oil.
Notes
- From Jamie Oliver’s 5 Ingredients: Quick & Easy Food
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/