Stir Fried Rice Noodles With Black Bean Sauce Recipes

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.

SEITAN & BLACK BEAN STIR-FRY

Steps:

• Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
• Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
• If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.