SPICY STIR-FRY NOODLES & MOVIES ON A RAINY SUNDAY!

I woke up to the sound of the rain on my window… And it was such an absolutely gorgeous view… As I stood at the window looking out, I saw my day in front of me… I saw myself walking in the market in the rain, buying fresh beef and chicken… picking up some movies from the local DVD store… chopping vegetables, cooking Egg Noodles with stir fried chicken and vegetables, eating with the family and watching movies back to back! Guess what? I lived out that vision and had myself a perfectly blissful Sunday!

And I’m sure you’ll realize, if you haven’t figured it out yet, that I have a palette for spicy dishes!  So, please make sure you reduce the quantities to your liking. The following recipe is also for six servings. So you’ll have to reduce or increase quantities, depending on the number of people you’re cooking this for. Hope you enjoy my recipe!

STIR FRIED CHICKEN NOODLES IN BLACK BEAN SAUCE

Ingredients:

For the Chicken Marinade:

4 Chicken breasts

5 Tbsps. Cornflour

4 Tbsps. Sesame Oil

5 Tbsps. Dark Soya Sauce

3 Tbsps. Rice Wine

2 Tbsps. Garlic Chili Sauce

1 Tbsp. Hot Thai Chili Sauce

For the Stir-fry noodles:

250 grams Egg Noodles

5 eggs, beaten

2 to 3 Tbsps. Olive oil or Groundnut oil (I used the healthier option… Olive oil)

1 bunch Scallions

2 large onions

2 green peppers

1 red pepper

1 yellow pepper

1 carrot

5 green chilies

10 cloves garlic

One 1” piece ginger

5 Thai red chilies, sliced diagonally

5 Tbsps. Black Bean Sauce

1 Tbsp. Garlic Chili Sauce

2 Tbsps. Light soya sauce

A small bunch of cilantro/coriander leaves, finely chopped with stalks

Chili oil for garnish

Method:

For the marinade:

Wash, drain and dry the chicken breast on kitchen towels. Dice chicken. Add corn flour, sesame oil, soya sauce, rice wine, garlic chili sauce and the Thai chili sauce. Marinade for an hour or preferably overnight.

For the Stir-fry:

Chop scallions and keep the green separate from the whites.

Slice peppers and carrot into long strips.

Finely chop green chilies, garlic and ginger.

Beat eggs and season with salt and pepper.

Cook the noodles in boiling water according to packet instructions. Drain and refresh under cold water. Drain again, toss in a little sesame oil and put aside.

Heat a wok. Please make sure the wok’s very hot. Add one tbsp. olive oil. Fry egg and scramble as you do. Or you could fry an omelet and chop into pieces. Keep aside.

Add another one tbsp. Olive oil and add the onions, the whites of the scallion, green chilies, garlic and ginger and sauté. Add carrot and peppers and stir-fry for a minute or two and keep aside.

In the same wok, add another tbsp. olive oil and stir-fry the chicken. Do them in batches. Fry till the chicken is crispy and cooked. Add the black bean sauce, garlic chili sauce and light soya sauce and stir-fry. Add noodles, stir-fried vegetables, chopped egg and toss.

Plate up, garnished with scallion greens, chopped cilantro/coriander leaves and the sliced red chilies. 

Drizzle with chili oil and serve hot!

P.S: I also add another garnish at times. You could toss handful cashew nuts with a tablespoon of water and some icing sugar. Drop the cashew nuts into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden. Tip into a bowl, cool and then roughly chop or bash in a pestle and mortar and sprinkle on the noodles.