Japanese Black Bean Chicken and Soba

Chef #302958's Note:

This is a gorgeous dish, with quite a delicate flavour - if you're looking for a traditional Chinese-style black bean stir fry you should probably look elsewhere. Canned black beans are the easiest for this recipe - you only use a little, the rest of the can goes into the freezer for next time. Alternatively, if you have a few hours you can get some dried black beans from the asian grocer and reconstitute them - I haven't tried this yet but don't think it would make any difference to the end result. The recipe comes from the Golden Door Australia mailing list.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 125 g soba noodles
• 1 teaspoon sesame seed oil
• 250 g chicken breasts , thinly sliced
• 1 garlic clove , minced
• 1 inch fresh ginger , minced
• 1 small carrot , finely sliced
• 1 small green pepper , finely sliced
• 1 small onion , chopped
• ½ cup button mushroom , finely sliced
• 1 tablespoon tamari soy sauce
• 125 ml chicken stock
• 1 tablespoon sweet chili sauce
• 1 tablespoon canned black bean , rinsed and crushed
• ½ cup baby spinach

Directions:

1. Cook the soba noodles according to the directions on the packet, then drain and put aside.
2. Heat sesame oil in wok. Add chicken and cook for 5 minutes or until just brown.
3. Add garlic, ginger, carrot, pepper, onion, and mushrooms. Cook for 3-4 minutes or until vegetables are just tender.
4. Add tamari, stock, sweet chilli and black beans and cook for 1 minute.
5. Add spinach and noodles and stir gently until heated through. Serve immediately.

Reviews

[Mustang Sally 54269]

This recipe had all the ingredients I was looking for so I didn't change much. I increased the chicken, garlic & mushrooms abit and added in 1/2 chopped jalapeno & 4 oz raw shrimp. I like my stir-fry's with full flavour so I doubled the chili sauce. I still found it was lacking abit of flavour but that could be cause I used low-salt broth & soy sauce. I like the addition of spinach at the end, thanks for sharing.