The Changing Seasons: July 2018 – chicken noodle stir-fry

Hello everyone! Here’s an easy recipe for chicken noodle stir-fry. Ingredients include: 2 chicken skinless chicken breasts, unsalted peanuts, 2 tablespoons black bean sauce, egg noodles, carrot, mange tout or any vegetable like brocolli.

Score the chicken lengthways at 1cm intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.

Place a large non-stick pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside. Pound half the peanuts in a pestle and mortar until fine.

Cook the noodles in a large pan of boiling water. Slice and blanch the vegetables. Remove the chicken to a board. Use tongs to carefully drag the just cooked noodles and vegetables with a bit of their water into the frying pan. Toss the peanuts into the pan with the remaining sauce until well mixed. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin oil and enjoy it!

For: The Changing Seasons: July 2018, Tummy Tuesday : Bisbee Breakfast Club


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