Looking for a simple and delicious meal that brings bold Chinese flavours to your kitchen? Chinese black bean noodles with chicken is the perfect dish for a quick weeknight dinner or an easy lunch. The rich, savoury black bean sauce coats tender chicken, while fresh and pickled veggies provide a delightful crunch. What makes this dish even better is how customizable it is—you can add your favourite toppings, from crisp cucumbers to a perfectly fried egg.
This recipe is a fantastic combination of hearty noodles, well-seasoned chicken, and bright garnishes that keep things exciting. Whether you’re familiar with Chinese black bean sauce or trying it for the first time, this noodle bowl will surely become a new favourite. Plus, with minimal prep and easy-to-find ingredients, you’ll have dinner on the table in no time. Let’s get cooking!
Related: Chinese Toffee Bananas
ingredients
Suggested Toppings:
directions
Prepare the Chicken: Begin by cutting the boneless, skinless chicken thighs (or breasts) into bite-sized pieces. Season the chicken lightly with salt and pepper to taste.
Sauté the Aromatics: In a large pan or wok, heat a small amount of oil over medium heat. Add the finely chopped garlic, sliced shallot, and julienned ginger. Add in sliced chili, if including for a spicy kick. Sauté for 1-2 minutes, stirring occasionally, until the aromatics are fragrant and softened.
Cook the Chicken: Add the seasoned chicken to the pan with the aromatics. Stir-fry the chicken until it’s fully cooked and slightly browned, which should take around 5-7 minutes. Ensure the chicken is no longer pink in the center.
Add the Black Bean Sauce: Once the chicken is cooked through, reduce the heat slightly. Pour in 1 cup of Chinese black bean sauce and stir in 4 tablespoons of sugar. Mix well, allowing the sauce to simmer and coat the chicken for 2-3 minutes. Taste the sauce, and adjust the seasoning with more salt or sugar if necessary.
Cook the Noodles: While the chicken is simmering, cook 160g of dried noodles according to the package instructions, but reduce the cooking time by 1-2 minutes. This will ensure the noodles are slightly undercooked, so they won’t become mushy when tossed with the sauce later. Once done, drain the noodles and set them aside.
Combine Noodles with Chicken and Sauce: Add the slightly undercooked noodles to the pan with the chicken and black bean sauce. Toss everything together for about 1 minute over low heat, allowing the noodles to finish cooking and absorb the flavours without becoming overcooked.
Assemble the Dish: Divide the black bean chicken and noodles into serving bowls. Top each bowl with your favourite garnishes, such as julienne cucumbers, pickled carrots and daikon (or radish), sliced green onions, and a fried egg (sunny-side up, soft-boiled, or poached). Add your favourite chili crisp for even more texture and heat.
Serve with Lime: Serve the dish with a wedge of lime on the side. Squeeze fresh lime juice over the noodles before eating for an added burst of brightness.
