Ingredients

For the bowl

  • 200 g rice noodles
  • 250 g boneless chicken, cut into bite-size pieces
  • 1 cup cooked black beans
  • 1 cup broccoli florets
  • ½ cup sliced carrots
  • ½ cup sliced celery
  • ½ cup green bell pepper
  • ½ small onion, sliced
  • 3 green onions, chopped
  • 2 tbsp cooking oil

For the crispy chicken

  • ½ cup cornstarch
  • 1 egg, beaten
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the sauce

  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 garlic clove, minced
  • ½ tsp grated ginger
  • 1 tsp cornstarch mixed with 2 tbsp water

Instructions

  1. Cook the rice noodles according to the package directions. Drain and set aside.
  2. Toss chicken with salt, pepper, garlic powder, and paprika. Dip each piece in beaten egg, then coat thoroughly with cornstarch.
  3. Heat oil in a skillet over medium-high heat. Fry the chicken for 4–6 minutes, turning until golden, crisp, and cooked through.
  4. Remove chicken and set aside.
  5. In the same skillet, sauté onion, carrots, celery, bell pepper, and broccoli for 4–5 minutes, keeping them slightly crisp.
  6. Add soy sauce, honey, hoisin sauce, sesame oil, rice vinegar, garlic, and ginger.
  7. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
  8. Add the crispy chicken and toss gently to coat.
  9. Divide noodles between bowls.
  10. Arrange black beans, vegetables, and crispy chicken over the noodles.
  11. Top generously with chopped green onions.

Serves: 2–3

Tip: Add a drizzle of chili oil or a sprinkle of sesame seeds for extra flavor and crunch.