10-Min Chicken & Black Bean Noodle Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the diced chicken breast and cook for 3-4 min or until starting to brown

Meanwhile, add the medium egg noodles to a pot with a pinch of salt and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain the noodles, reserving a cup of the starchy noodle water

Trim, then slice the spring onion[s]

Cut the sugar snap peas in half 

Add the sliced sugar snap peas to the pan and cook for 1-2 min further

Add the black bean sauce to the pan and cook for 1 min further or until the sauce has warmed through and the chicken is cooked through (no pink meat!)

Note: Please make sure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Once the noodles are done, stir them through the black bean sauce – this is your chicken & black bean noodle stir fry

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry