Fermented Black Bean & Lotus Chip Chicken Wok Noodles
Embark on a sizzling odyssey with these Fermented Black Bean & Lotus Chip Chicken Wok Noodles, where tender chicken, marinated with earthy fermented black bean paste, tangles with a vibrant duo of glass and egg noodles, kissed by a fiery wok sauce and crowned with crunchy lotus root chips and pickled mustard greens. A Chinese […]
Fermented Black Bean & Lotus Chip Chicken Wok Noodles
Embark on a sizzling odyssey with these Fermented Black Bean & Lotus Chip Chicken Wok Noodles, where tender chicken, marinated with earthy fermented black bean paste, tangles with a vibrant duo of glass and egg noodles, kissed by a fiery wok sauce and crowned with crunchy lotus root chips and pickled mustard greens. A Chinese street-food classic reimagined with audacious flair.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Chicken Marinade
- 400 g boneless chicken thighs, thinly sliced
- 1 tbsp fermented black bean paste (rinsed and minced)
- 1 tbsp Shaoxing wine
- 1 tsp ground white pepper
- 1 tsp cornstarch
- 1 tbsp dark soy sauce
For the Stir-Fry
- 150 g egg noodles (fresh or pre-cooked)
- 100 g glass noodles (mung bean vermicelli), soaked in warm water for 10 minutes
- 50 g dried wood ear mushrooms, soaked in warm water for 20 minutes and sliced
- 1 baby bok choy, leaves separated and halved
- 1 small red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1-inch piece ginger, julienned
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp chili bean paste (doubanjiang)
- 1 tsp honey
- 3 tbsp peanut oil (or grapeseed oil)
- 2 tbsp chicken broth or water
For the Garnish
- 8–10 thin lotus root slices, fried until crisp
- 2 tbsp pickled mustard greens, finely chopped
- 2 scallions, finely sliced into rings
- 1 tbsp toasted sesame seeds
- Optional: Extra chili bean paste for serving
Preparation Steps
-
Marinate the Chicken:
In a bowl, combine chicken slices with fermented black bean paste, Shaoxing wine, white pepper, cornstarch, and dark soy sauce. Mix thoroughly and let marinate for 20 minutes to soak up the bold flavors.
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Prepare the Noodles:
If using dried egg noodles, cook until al dente (about 4–5 minutes), then drain and rinse with cold water. Soak glass noodles in warm water for 10 minutes, then drain. Set both aside.
-
Make Lotus Root Chips:
Thinly slice lotus root (use a mandoline for precision). Heat 2 tbsp peanut oil in a small skillet over medium heat and fry slices for 2–3 minutes until golden and crisp. Drain on paper towels.
-
Stir-Fry the Chicken:
Heat 1 tbsp peanut oil in a wok over high heat until it shimmers. Add marinated chicken in a single layer, stir-frying for 3–4 minutes until caramelized and cooked through. Remove and set aside.
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Wok the Aromatics and Vegetables:
Add 1 tbsp peanut oil to the wok. Stir-fry garlic, ginger, and red onion for 30 seconds until fragrant. Add wood ear mushrooms and bok choy, stir-frying for 2 minutes until vibrant and crisp.
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Combine and Sauce:
Add egg noodles, glass noodles, and chicken back to the wok. Pour in light soy sauce, black vinegar, chili bean paste, honey, and chicken broth. Toss vigorously for 2–3 minutes over high heat, ensuring the noodles are coated and the sauce clings beautifully.
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Serve with Drama:
Pile the noodles into bowls, creating a towering, tangled mound. Top with crispy lotus root chips, pickled mustard greens, scallions, and toasted sesame seeds. Serve with extra chili bean paste for those craving more heat.
Chef's Tip
- Black Bean Boost: Rinse fermented black bean paste lightly to tame its saltiness, then mince finely to release its earthy, umami magic into the marinade.
- Noodle Duo Delight: Combining glass and egg noodles creates a playful contrast of chewy and slippery textures—toss gently to keep the glass noodles intact.
- Lotus Chip Crunch: Fry lotus root chips in small batches for even crispiness, adding a delicate, starchy crunch that elevates the dish’s wow factor.
Nutrition Facts
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