Biang Biang Chicken Noodles with Asian Greens & Chilli Oil

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready To Cook (4 Nights For 4) on Sunday, October 2, 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 the sauce can cling to. Sticky, spicy goodness!

Ingredients

Chicken

1 Tbsp ginger, finely grated
2 carrot, cut in half lengthways & thinly sliced
600g free range chicken breasts, sliced 1cm
1 drizzle of oil
1 pack cumin seeds
1 pack hoisin sauce

Greens

1/2 Tbsp soy sauce
2 tsp sesame oil
200g green beans, ends trimmed
1 twin pack baby bok choy, leaves separated

To Serve

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

Noodles

1 tsp chilli oil
400g biang biang noodles

Steps

Bring a large pot of hot salted tap water to the boil.
Finely grate ginger. Cut carrot in half lengthways and thinly slice. Separate bok choy leaves and trim green bean ends. Set aside. Pat chicken dry and slice 1cm.
Heat oil in a large 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 green beans with splash of water and a pinch of salt for 5-6 minutes, until tender. Remove pan from heat and toss veggies with 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	2653 kj 634 kcal
Protein	45.9g
Carbohydrate	74.3g
Fat	14.8g