Dragon Noodles with Chicken and Black Beans

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
  • Stir in sesame oil.
  • If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
  • Cover beans generously with cold water and bring to a boil.
  • Reduce heat, cover and simmer 1 1/2 hours or until just tender.
  • Check occasionally to make sure beans remain covered with simmering water.
  • Drain and cool.
  • Beans can be covered and refrigerated or frozen.
  • Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
  • Drain; immediately refresh under cold running water until cooled.
  • Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
  • Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
  • Then whisk into infused oil.
  • Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
  • Covered and refrigerated, salad keeps well for a day or two.
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