Black Bean Chicken Noodles

A Taste of Tradition

Black Bean Chicken Noodles is a dish that always brings me joy when I prepare it. Growing up, I remember my mom making this savory meal, filling our home with the warm, delicious aroma of the black bean sauce. Now, as I cook Black Bean Chicken Noodles for my own family, I cherish those memories even more. The combination of tender chicken, vibrant vegetables, and chewy noodles creates a perfect balance of taste and texture, making it a meal everyone loves. Whether it’s a busy weeknight or a special dinner, Black Bean Chicken Noodles never disappoints.

Gathering the Ingredients

To start making Black Bean Chicken Noodles, I gather all my ingredients. The key to this dish is to have everything ready: diced chicken thighs, chopped onions, and colorful vegetables like zucchini and daikon radish. As I heat the canola oil in my trusty skillet, the excitement builds. I sauté the chicken until it turns golden brown, releasing its delicious juices. Then, I add the onions and radish, stirring until they soften, which takes just a couple of minutes. The vibrant colors in the pan make my heart smile.

Creating the Sauce

Next comes the best part: creating the black bean sauce. I push the cooked ingredients to the side and add the chunjang, the Korean black bean paste, to the center of the pan. The aroma fills the kitchen, reminding me of my childhood. After mixing the sauce with the chicken and vegetables, I pour in just enough water to cover everything and let it simmer. As the flavors meld together, I can’t wait to serve this delightful dish. I gradually thicken the sauce with cornstarch, stirring until it reaches the perfect consistency, then drizzle in some toasted sesame oil for that extra depth of flavor.

Bringing It All Together

Finally, it’s time to bring it all together! I cook the noodles according to the package instructions and combine them with the rich black bean sauce. When I serve the Black Bean Chicken Noodles, I always add a garnish of fresh cucumber for a refreshing crunch. Watching my family enjoy this meal, I feel a sense of fulfillment. Black Bean Chicken Noodles not only fills our stomachs but also warms our hearts, reminding us of the comfort of home and family.

Chef’s Notes- Black Bean Chicken Noodles

• Marinating Chicken: For deeper flavor, consider marinating the chicken thighs in a mixture of soy sauce and a splash of sugar for about 15 minutes before cooking. This will enhance the savory profile of the dish.
• Cut Uniformly: Ensure all vegetables are cut into uniform sizes (½-inch pieces) for even cooking. This also makes for a more visually appealing dish.
• Adjust Sauce Thickness: If you prefer a thicker sauce, gradually add the cornstarch mixture while stirring continuously. If it becomes too thick, you can always add a little more water to achieve your desired consistency.
• Enhance Flavor: Consider adding sliced chili peppers or a dash of chili oil for a spicy kick. This can elevate the dish, catering to those who enjoy heat.
• Serving Suggestions: Serve the dish with a side of kimchi or a simple green salad for balance. Sprinkling sesame seeds or sliced green onions on top adds texture and a burst of color.
• Noodle Options: Choose your favorite noodles, such as udon or lo mein, for a chewy texture. Alternatively, rice can be used for a traditional jjajangbap variation.

Black Bean Chicken Noodles

Recipe by Kimmy

Course: Main CourseCuisine: Chinese, KoreanDifficulty: Medium

Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

650

kcal

Total time

50

minutes

Experience the rich flavors of authentic Korean-Chinese cuisine with our Black Bean Chicken Noodles. This savory dish combines tender chicken, crisp vegetables, and a luscious black bean sauce over chewy noodles, delivering a perfect balance of taste and texture. Whether you’re a seasoned home cook or just starting out, this recipe is easy to follow and sure to impress your family and friends. Dive into a bowl of comfort and enjoy the delightful fusion of traditional ingredients and modern culinary techniques. Get ready to elevate your dinner repertoire with this irresistible and satisfying meal!

Ingredients

• Proteins

• ¾ pound chicken thighs diced into ½-inch pieces

• Vegetables

• 2 cups onions roughly chopped into ½-inch pieces

• 1 1/4 cups daikon radish peeled and diced into ½-inch chunks

• 1 1/4 cups zucchini sliced into ½-inch cubes

• 1 1/4 cups baby potatoes peeled and cubed into ½-inch pieces

• ⅔ cup cucumber julienned (for garnish)

• Sauces & Liquids

• 4 tablespoons canola oil

• ⅓ cup chunjang (Korean black bean paste)

• 3 tablespoons cornstarch mixed with ⅓ cup water and 1 tablespoon sugar

• 1 ½ teaspoons toasted sesame oil

• Others

• Water as needed

Directions

• Preparing the Chicken – Heat canola oil in a large, deep skillet or wok over medium-high heat. Add the diced chicken thighs and sauté for about 6-7 minutes until they are browned and cooked through. Ensure the chicken is evenly cooked by stirring occasionally.
• Cooking the Vegetables – Remove excess oil from the pan, leaving about 1 tablespoon. Add the chopped onions and daikon radish, stirring for 2 minutes until they begin to soften. Incorporate the baby potatoes and zucchini, continuing to cook for another 5 minutes until the vegetables are tender.
• Creating the Black Bean Sauce – Push the cooked ingredients to the sides of the pan, creating a well in the center. Add the remaining 3 tablespoons of canola oil to the center and stir in the chunjang (black bean paste), cooking for 2 minutes until the paste becomes aromatic. Mix the sauce thoroughly with the vegetables and chicken. Pour in enough water to cover the ingredients, bringing the mixture to a simmer. Cover the pan and let it cook for approximately 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Thickening and Finishing – Uncover the pan and check the tenderness of the radish and potatoes. Gradually add the cornstarch mixture while stirring continuously to achieve the desired sauce thickness. Drizzle with toasted sesame oil and stir well before removing from heat.
• Serving the Dish – Prepare your choice of noodles according to package instructions. Combine the cooked noodles with the black bean sauce, ensuring an even coating. Garnish with julienned cucumber for a fresh crunch. Optionally, serve with steamed rice for jjajangbap variation.

Equipment

• chef’s knife
• cutting board
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons
• colander

Nutrition Facts

• Calories: 650kcal
• Carbohydrates: 75g
• Protein: 28g
• Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 900mg
• Potassium: 800mg
• Fiber: 5g
• Sugar: 12g
• Vitamin A: 20IU
• Vitamin C: 15mg
• Calcium: 100mg
• Iron: 3mg

FAQs- Black Bean Chicken Noodles

Can I use a different type of meat in this recipe?

Yes! You can substitute chicken thighs with pork belly for a richer flavor or tofu for a vegetarian option.

What can I use if I can’t find black bean paste?

If chunjang (Korean black bean paste) is unavailable, you can use hoisin sauce or miso paste as a substitute, keeping in mind that the flavor will be slightly different.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of water to loosen the sauce.

Is this dish suitable for meal prep?

Absolutely! The flavors develop even more after a day in the fridge, making it a great option for meal prep. Just cook the noodles fresh when ready to eat.

Can I make this dish gluten-free?

Yes! Substitute the black bean paste with a gluten-free alternative, such as a mix of miso paste and a little maple syrup, and use gluten-free noodles.