Leftover Roast Chicken in Black bean garlic sauce

Leftover Roast Chicken in Black bean garlic sauce

This is a quick cheap easy meals for one using leftover roast chicken. When I do get my kids at the weekends I like to give them something good to eat and chicken is a favourite for all of them. There is always leftover chicken so I try to make interesting easy cheap dinner ideas. I have created a handy guide to the cheapest cut of chicken UK.

This is a super quick easy Chinese meal and all the flavour comes from the Black bean garlic sauce. I use the Lee Kum Kee brand and a jar of this sauce lasts for many dishes. The egg noodles are convenient when creating meals for one as they are packed in single portions and cook quickly as well.

Leftover Roast Chicken Recipe

Give it a go and you will be amazed at how quick and tasty this Chinese recipe is. Let me know in the comments how easy it was.

Chinese leftover chicken and egg noodles in a black bowl

Leftover Roast Chicken With Black Bean and Garlic Paste

A delicious Chinese inspired dish using leftovers and egg noodles
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Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Chinese
Servings 1
Calories 992 kcal

Equipment

1 pan

Ingredients
  

  • 125 g leftover roast chicken diced
  • 125 g dried egg noddles
  • 1/4 red bell pepper sliced
  • 2 spring onions sliced (scallions)
  • 1 tbsp Black bean and garlic paste
  • 3/4 cup of water
  • 1 tsp sugar
  • 2 mushrooms sliced
  • 1 tbsp cooking oil sunflower, vegetable oil

Instructions
 

  • first of all put on a pan of water to boil for the noodles. Put lid on to make the water boil quicker and save energy
  • slice your spring onions, peppers and mushrooms
    1/4 red bell pepper, 2 spring onions, 2 mushrooms
  • dice your leftover roast chicken into bite size pieces
    125 g leftover roast chicken
  • if the water is boiling add the egg noodles, cook for 4 minutes (check your packet for cooking instructions)
    125 g dried egg noddles
  • mix together in a cup the black bean and garlic paste with water and sugar
    1 tbsp Black bean and garlic paste, 1 tsp sugar, 3/4 cup of water
  • heat the frying pan or wok and add the oil
    1 tbsp cooking oil
  • just as. the frying pan gets really hot add the peppers and mushrooms fry for 2 minutes
    1/4 red bell pepper, 2 mushrooms
  • next add the white of the spring onions and the diced chicken cook for 2 minutes
    125 g leftover roast chicken, 2 spring onions
  • once the egg noodles have cooked remove from the boiling water with tongs and add them to the frying pan
  • mix the black bean again and then add to the frying pan, make sure you stir everything so it is coated in the mixture
  • cook until nearly all the black bean mixtures has evaporated, then serve. Garnish with the green tips of the spring onion

Notes

If you want to create a little bit of luxury and different flavour profile add some small frozen cheap prawns (shrimp) at the same time as the chicken 

Nutrition

Serving: 1356Calories: 992kcalCarbohydrates: 16gProtein: 45gFat: 82gSaturated Fat: 21gPolyunsaturated Fat: 20gMonounsaturated Fat: 32gCholesterol: 1209mgSodium: 272mgPotassium: 861mgFiber: 3.2gSugar: 5.8gVitamin A: 1576IUVitamin C: 22mgCalcium: 137mgIron: 8mg
Keyword chicken in black bean and garlic paste
Tried this recipe?Let us know how it was!

The black bean and garlic paste is the Lee Kum Kee brand found in most major supermarket shelves