Chicken And Black Bean Mixed Noodles

• 9 oz rice vermicelli noodles
• 9 oz Hokkien noodles
• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tbsp grapeseed oil
• 2 cloves garlic, finely chopped
• 10.5 oz chicken thigh fillets, cut into thin strips
• 7 oz fresh shiitake mushrooms, sliced
• 1/4 cup black bean sauce
• 2 tsp cornstarch, mixed with 1/4 cup cold water until smooth
• 7 oz beansprouts, trimmed
• None None chopped fresh cilantro leaves, to serve
• None None shredded green onion, to serve
• None None fried shallots, to serve
• None None chili sauce, to serve

1. Prepare vermicelli and Hokkien noodles according to package directions then combine in a large bowl. Add oyster sauce, soy sauce and sesame oil and toss to combine. Cover and set aside.
2. Heat oil in a wok over medium heat. Stir-fry garlic and chicken for 2 mins, until chicken browns. Stir in mushrooms and black bean sauce. Cover and bring to a boil. Simmer for 5 mins, stirring occasionally, until chicken is cooked. Add cornstarch slurry and bring back to a boil. Cook until thickened.
3. Divide noodles between serving plates. Top with chicken and bean sprouts. Sprinkle with cilantro, green onion and fried shallots. Serve with chili sauce.

rice vermicelli noodles, noodles, oyster sauce, soy sauce, sesame oil, grapeseed oil, garlic, chicken thigh, shiitake mushrooms, black bean sauce, cornstarch, beansprouts, fresh cilantro, green onion, shallots, chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/37552 (may not work)