Saturday, January 15, 2011

Stir-Fried Rice Noodles with Chicken and Black Bean Sauce

This is Gil's favorite stir-fried noodle dish, so I'm sure it's Cantonese in origin. This was one of the few things he could actually cook in the kitchen. Anyhoo, I decided to tread into Gilbo's culinary turf and came up with this version. The only difference betwixt mine and his is that I've added more chilies and shrooms (i.e., button mushrooms in addition to the shiitakes).

1 pkg. (32 oz.) rice noodles 
1 pkg. boneless, skinless chicken thighs
2 tbsp. rice wine 
2 tbsp. soy sauce
1 tsp. sesame oil
2 tsp. cornstarch
1 tbsp. vegetable oil
1 heaping tbsp. minced ginger
1 heaping tbsp. minced garlic
2 jalapeno peppers, seeded and cut into slices
2 scallions, chopped
3-4 bok choy, sliced lengthwise
1 cup dried shiitake mushrooms, soaked in 1 1/2 cups of hot water (reserve liquid)
1 pkg sliced button mushrooms
2 heaping tbsp. black bean sauce
pinch of sugar

1. Trim and cut chicken into 1" dice. Add 2 tbsp. rice wine, 2 tbsp. soy, 1 tsp. sesame oil, and 2 tsp. of cornstarch. Mix well. Cover with plastic wrap and place in the frig to marinate for at least 30 minutes.

2. Heat 1 tbsp. vegetable oil in a large wok. Saute ginger, garlic, and jalapenos for about 1 minute. Add chicken and saute for several minutes until lightly browned. Add scallions and mushrooms, and cook 1 minute or until softened. Add bok choy and 2 tbsp. of black bean sauce and stir well.  

3. Add rice noodles to the pan and cook until heated through and noodles are soft. If too dry, add 1 cup (or more) of the mushroom soaking liquid to the noodles, as needed. 

1.33 lbs. of boneless & skinless chicken thighs.

Garlic, ginger & scallions.

Minced ginger, scallion & garlic.

Button & Shiitake Mushrooms.

Bok Choy, sliced into palatable pieces.

The staples: Sesame oil, soy sauce, Shaohsing wine.

Marinate chicken with 2 tbsp. Shaohsing (or rice) wine, 2 tbsp. soy sauce, 1 tsp. sesame oil, and 2 tsp. cornstarch.

Add 2 tsp. of cornstarch.

Rice noodles, available in most Asian markets.

Lee Kum Kee's Black Bean Garlic Sauce. 

Saute ginger, garlic & jalapenos in 1 tbsp. of vegetable oil.

Add chicken.

Add scallions.

Sliced shiitake mushrooms with reserved soaking liquid.

Add button and shiitake mushrooms.

Add bok choy.

Add black bean sauce.

Add the rice noodles.

Add reserved mushroom soaking liquid.

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