Egg Noodles with Chicken and Neds Black Bean Sauce
11 Jun

Egg Noodles with Chicken and Neds Black Bean Sauce

Black bean is another of those sauces where balancing the elements is key, the black beans are really sharp and salty so it is best to only mix it with dark soy and no light soy, sugar and soybean paste tone it down and make it more gentle and velvety, add a little sesame oil before serving to complete the dish.

Best to be served with thin egg noodles, chicken, beef or duck.

Neds black bean sauce is 100% vegan so to make a vegan version of the following recipe just swap the meat for vegetables like courgettes, broccoli or aubergine and tofu.

(serves 1 person - to cook more multiply the portioning - for best results cook 1 portion at the time)

  • 80g Neds Blackbean sauce sauce
  • 200g Cooked egg noodles (this can be bought ready for wok or dry)
  • 1 teaspoon rapeseed oil
  • 100g Chicken breast
  • 20g Onions
  • 70g Mixed peppers
  • 50g Carrots
  • 60g Beansprouts


  • Dice the onions
  • Cut the chicken breast into small strips, lightly coat it with oil, salt and pepper
  • Boil the noodles following the packet instructions and cool down under cold water (if you purchased the dry one)
  • Peel the carrot cut it into half moon shapes about 5mm thick
  • Clean the pepper of the stalk and the inside and then cut into strips about 2cm wide
  • Beansprouts come ready to use.


  • Use a wok
  • Make it really hot
  • Add the chicken which has been marinating in the oil and stir fry till golden and cooked through
  • Take the chicken out and put it on the side
  • Add the oil to the wok when hot add the onion and stir fry till golden
  • Add the carrots stir fry for 30 seconds
  • Add the peppers and beansprouts.
  • Add the noodles and a tablespoon of water
  • Add the chicken and stir fry it all till the water has gone and the noodles become shiny
  • Add the Blackbean sauce sauce and stir in well till it’s all well amalgamated
  • Finish off when the sauce has been absorbed forming a creamy texture around the udon noodles, there should be no sauce dripping off the noodles
  • Pour the sesame oil into the dish, mix it in and serve.