Ingredients :
2 teaspoons salted black beans
oil, for cooking
2 teaspoons sesame oil
500g (1 lb) chicken thigh fillets, cut into thin strips
3 cloves garlic, very thinly sliced
4 spring onions, chopped
1 teaspoon sugar
1 red capsicum, sliced
100g (3 1/2 oz) green beans, cut into short pieces
300g (10 oz) Hokkien noodles
2 tablespoon oyster sauce
1 tablespoon soy sauce
Method:
1) Rinse the black beans in running water. Drain and roughly chop.
2) Heat a wok until very hot, add 1 tablespoon of oil and the sesame oil and swirl it around to coat the side. Stir-fry the chicken in three batches, until well browned, tossing regularly. Remove from the wok and set aside.
3) Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic and spring onion for 1 minutes. Add the black beans, sugar, capsicum and green beans, and cook for 1 minute. Sprinkle with 2 tablespoons of water, cover and steam for 2 minutes.
4) Gently separate the noodles and add to the wok with the chicken, oyster sauce and soy sauce, and toss well to combine. Cook, covered, for about 2 minutes, or until the noodles are just softened.
