Chicken Chow Mein with Black Bean Sauce

Chicken Chow Mein in Black Bean Sauce

I’m blessed with living only 5 minutes away from the best Cantonese restaurant. Their restaurant food is exceptionally good and what’s more, it’s all available to take away. I thought I’d had great Chinese and Cantonese food before (there are some superb places in Glasgow…), but they pale into insignificance alongside Paddyfields in Haxby. Their Black Bean sauce is second to none – much better that I’ve expereinced elsewhere, which has tended to be bitter or overpowering.

This inspired me to go out there and find a tin of black beans and a variety of authentic-looking recipes. The outcome was really very good. Unfortunately I’m struggling to determine which bits of the 4 individual recipes I was referring to, so hopefully this is the right hybrid version…

Cooking Time – approx 45 minutes

Serves 2-3


  • 2 Chicken Breasts, thinly sliced
  • 1 tbsp Light Soy Sauce
  • 2 tbsp Dry Sherry
  • 1 tsp Sugar
  • 1 pinch 5 Spice powder
  • 1 tsp Sesame Oil
  • 2 tsp Cornflour
  • 150g Egg Noodles
  • another tsp Sesame Oil
  • 2 tbsp Vegetable Oil
  • 1 tbsp Ginger, grated
  • 6 cloves Garlic, sliced
  • 1 Green Chilli, thinly sliced
  • 1 medium Red Onion, finely chopped
  • 1 Red Pepper, sliced
  • 3 tbsp Black Beans, chopped
  • 150g Beansprouts
  • 3 Spring Onions, chopped
  • 150ml Vegetable Stock
  • 1tsp Dark Soy Sauce


  • In a bowl, mix chicken with light soy, sherry, sugar, 5 spice, sesame oil and cornflour, and leave to marinade for 30 minutes
  • Boil the noodles in water until cooked. Drain and rinse in cold water. Sprinkle with a little sesame oil and set aside
  • In a large pan or wok, heat the vegetable oil until smoking. Fry the garlic, ginger and chilli for a few seconds and add the chicken. Fry for 3-4 minutes.
  • Add the onion, pepper and black beans and stir fry for a minute before adding the beansprouts and spring onions. Cook for a further minute.
  • Add the stock, dark soy and noodles. Stir well and serve

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