Stir-Fried Rice Noodles with Chicken and Black Bean Sauce
- Nov 20, 2025
- 1 min read
This is one of Gil's favorite stir-fried noodles and is one of the few things he could actually cook in the kitchen. I decided to tread into Gilbo's culinary turf and came up with this version. The only difference between mine and his is that I've added more chilies and shrooms (i.e., button mushrooms in addition to the shiitakes).
Note on the sauce:
*Fresh rice noodles are available in many Asian markets. They are not refrigerated so use them as soon as possible (once refrigerated, they get hard and break easily when cooked).
Notes
1
Trim and cut chicken into 1" dice. Place in a bowl and mix well with 1 tsp baking soda and 3 tbsp water; cover with plastic wrap and refrigerate for 30 minutes. After 30 minutes, place the chicken into a colander and rinse well with tap water to remove the baking soda; pat dry with paper towels and put into a bowl.
2
Add the marinade ingredients (2 tbsp rice wine, 2 tbsp soy sauce, 1 tsp sesame oil, and 2 tsp of cornstarch) to the chicken. Mix well, cover with plastic wrap and place in the refrigerator to marinate for at least 30 minutes up to overnight.
3
Place the dried shiitake mushrooms in a bowl and cover with very hot water; let sit for 20-30 minutes or until they are softened. Reserve the mushroom soaking liquid. Place the rehydrated shiitakes on a chopping board; cut off the stems and cut the caps into thin slices; set aside.
Prep the vegetables & set aside.
4
Heat 1 tbsp vegetable oil in a large wok. Sauté ginger, garlic, and chilies for about 20-30 seconds. Add the marinated chicken and sauté for 1-2 minutes or until lightly browned. Add the scallions, button mushrooms, shiitake mushrooms and cook about 1 minute or until softened. Add the sliced bok choy and 2 tbsp of black bean sauce; stir well.
5
Add rice noodles to the pan and cook until heated through and noodles are soft. If too dry, add 1 cup (or more) of the shiitake mushroom soaking liquid to the noodles, as needed.
6
Plate the noodles and serve.
Instructions
1 1/2 lbs boneless skinless chicken thighs trimmed & cut into 1" dice
1 tsp baking soda
3 tbsp water
For tenderizing the chicken
32-oz package fresh rice noodles*
6 dried shiitake mushrooms
2 tbsp soy sauce
2 tbsp rice wine
1 tsp sesame oil
2 tsp cornstarch
Marinade
1 tbsp minced fresh ginger
5 cloves garlic minced
2 Fresno or jalapeno peppers seeded & thinly sliced
2 scallions chopped
8-oz package sliced button mushrooms
3-4 bok choy quartered/sliced lengthwise
Vegetables
2 tbsp black bean garlic sauce
1/2 tsp sugar
Stir-Fried Rice Noodles with Chicken and Black Bean Sauce
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Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
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