Garlic-Black Bean Chicken & Konjac Noodle Stir Fry
with Sesame Dressing- Sesame
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
- Milk
Ingredients
1
Carrot
1 packet
Green Beans
1 packet
Sweet Black Bean Sauce
(Contains: Sesame, Wheat, Gluten, Soy;)
1 packet
Egg Noodles
(Contains: Wheat, Gluten, Eggs;)
1 packet
Broccoli
1 sachet
Asian BBQ Seasoning
(Contains: Wheat, Gluten, Soy;)
1 packet
Garlic Paste
1 sachet
Chilli Flakes
1 packet
Sesame Dressing
(Contains: Sesame, Wheat, Gluten, Soy, Eggs; May be present: Milk.)
330 g
Chicken Breast
Cooking Steps
• Boil the kettle. Trim and roughly chop green beans. Slice chicken breast into thin strips. • In a small bowl, combine sweet black bean sauce, the soy sauce and a splash of water. • Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix and green beans, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Add Asian BBQ seasoning and cook until fragrant, 1 minute. • Return veggies to pan then add egg noodles and sweet black bean sauce mixture, tossing until combined, 1 minute. Season with pepper.
• Divide garlic-black bean chicken stir-fry between bowls. • Drizzle over sesame dressing. Top with a pinch of chilli flakes (if using) to serve. Enjoy!
