About this recipe:A light, simple and delicious pasta version of the classic Chinese chicken and noodle dish. Vermicelli rice noodles tossed with chicken breast and the delicate Chinese flavours of groundnut oil, black bean sauce, soy sauce and crisp, colourful veg. Celebrate the spirit of Chinese New Year anytime of the year!
450g vermicelli pasta
3 tablespoons peanut oil, divided
4 skinless, boneless chicken breast fillets, cut into 12.5mm pieces
250g shredded carrots
250g sliced celery
6 spring onions, chopped
3 tablespoons black bean sauce
360ml chicken stock
1 teaspoon soy sauce
1 tablespoon cornflour
1 tablespoon sesame oil
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Method Prep:15min › Cook:25min › Ready in:40min
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the angel hair pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite (4 to 5 minutes). Drain well in a colander and set in the sink.
Heat 1 tablespoon of peanut oil in a frying pan over medium-high heat, then add chicken pieces. Cook and stir chicken until no longer pink inside and juices run clear, about 10 minutes; set aside.
In the same frying pan, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery and spring onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in black bean sauce; cook and stir for another minute. In a separate bowl, mix chicken stock, soy sauce and cornflour; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.