Biang Biang Chicken Noodles with Asian Greens & Chilli Oil

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, June 12, 2022.

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Biang Biang noodles are a Northwestern Chinese specialty, hailing from Shaanxi Province. They are generally wide, thick, and chewy, giving them a slightly uneven texture that clings to sauce really well.

Ingredients

Greens

2 tsp soy sauce
1 tsp sesame oil
1/2 broccoli, cut into small florets
1 baby bok choy, leaves separated

Chicken

1 carrot, cut in half lengthways & thinly sliced
2 tsp ginger, finely grated
300g free range chicken breasts, sliced 1cm
1 drizzle of oil
1/2 pack hoisin sauce
1/2 pack cumin seeds

Noodles

1 tsp chilli oil
200g biang biang noodles

To Serve

2 tsp chilli oil, see tip
1 bunch coriander, leaves picked

Steps

Bring a medium pot of hot salted tap water to the boil.
Finely grate ginger. Cut carrot in half and thinly slice. Separate bok choy leaves and cut broccoli into small florets and set aside. Pat chicken dry and slice 1cm.
Heat oil in a medium frypan on high heat. Cook chicken with ginger, carrot and cumin seeds for 5-6 minutes until almost cooked through. Add hoisin sauce and cook for a further 1-2 minutes until chicken is cooked through. Transfer to a bowl, cover and keep warm. Wash and reserve pan.
Heat sesame oil in reserved pan on high heat. Stir-fry bok choy and broccoli with splash of water and a pinch of salt for 5-6 minutes, until tender. Remove pan from heat and toss soy sauce. Set aside to serve.
Separate noodles so they are not stuck together. Cook noodles in pot of boiling water on high heat for 2-3 minutes, until just tender (see tip). Drain and return to pot. Add chilli oil and cooked chicken to noodles and toss to combine.
Pick coriander leaves.
Biang biang noodles topped with coriander and chilli oil (see tip). Serve greens on the side.

Nutritional Information

Energy	2720 kj 650 kcal
Protein	47.4g
Carbohydrate	73.6g
Fat	16.1g