Fermented Black Bean & Lotus Chip Chicken Wok Noodles | 98recipes

Ingredients

• 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
• 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
• 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