Chicken And Black Bean Mixed Noodles - cooking recipe

Ingredients

9 oz rice vermicelli noodles
9 oz Hokkien noodles
2 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp grapeseed oil
2 cloves garlic, finely chopped
10.5 oz chicken thigh fillets, cut into thin strips
7 oz fresh shiitake mushrooms, sliced
1/4 cup black bean sauce
2 tsp cornstarch, mixed with 1/4 cup cold water until smooth
7 oz beansprouts, trimmed
None None chopped fresh cilantro leaves, to serve
None None shredded green onion, to serve
None None fried shallots, to serve
None None chili sauce, to serve

Preparation

Prepare vermicelli and Hokkien noodles according to package directions then combine in a large bowl. Add oyster sauce, soy sauce and sesame oil and toss to combine. Cover and set aside.
Heat oil in a wok over medium heat. Stir-fry garlic and chicken for 2 mins, until chicken browns. Stir in mushrooms and black bean sauce. Cover and bring to a boil. Simmer for 5 mins, stirring occasionally, until chicken is cooked. Add cornstarch slurry and bring back to a boil. Cook until thickened.
Divide noodles between serving plates. Top with chicken and bean sprouts. Sprinkle with cilantro, green onion and fried shallots. Serve with chili sauce.