Zesty Chicken and Black Bean Stir-Fry with Rice Noodles

This zesty chicken and black bean stir-fry with rice noodles combines tender chicken strips with plump black beans in a vibrant garlic-soy sauce, tossed with silky noodles. The bold, umami flavors from fermented beans harmonize with citrusy notes, while crisp veggies add satisfying crunch. It’s a fast, colorful dish that delivers restaurant-quality taste in just 30 minutes.

DIY GUIDESKITCHEN PROTOCOLS

10/18/20253 min read

Time + Yield

  • Prep: 10 min (active)

  • Cook: 20 min (active)

  • Total: 30 min

  • Servings: 4

  • Active Time: 30 min

  • Passive Time: None

Ingredients Chicken Marinade:

  • 400 g boneless chicken breast, sliced into 1 cm strips [~2 cups]

  • 15 mL soy sauce [1 tbsp]

  • 5 mL rice vinegar [1 tsp]

  • 5 g garlic, minced [1 tsp]

  • 3 g black pepper [½ tsp]

Stir-Fry:

  • 200 g canned black beans, drained and rinsed [1 cup]

  • 150 g rice noodles [~2 oz dry]

  • 100 g red bell pepper, sliced [½ cup]

  • 100 g carrot, julienned [½ cup]

  • 50 g green onions, sliced [¼ cup]

  • 10 mL vegetable oil [2 tsp]

  • 10 mL soy sauce [2 tsp]

  • 5 mL lime juice [1 tsp]

  • 5 g ginger, minced [1 tsp]

Garnish:

  • 10 g fresh cilantro, chopped [2 tbsp]

  • 5 g sesame seeds [1 tsp]

Substitutes:

  • Black beans unavailable? Use 200 g red kidney beans.

  • Rice noodles alternative: 150 g spaghetti.

Method

  1. Marinate Chicken: In a bowl, toss chicken with soy sauce, rice vinegar, garlic, and pepper. Set aside 5 min. The chicken should smell garlicky and tangy.

  2. Cook Noodles: Boil rice noodles in 1 L water (100°C/212°F) for 4 min until al dente. Drain, rinse with cold water, toss with 5 mL oil. Set aside.

  3. Stir-Fry Chicken: Heat oil in a wok (28 cm) over high heat (200°C/400°F). Add chicken, stir 4 min until edges brown and internal temp reaches 74°C/165°F. Remove and set aside.

  4. Build Stir-Fry: In same wok, add ginger, bell pepper, carrot, and black beans. Stir 3 min until veggies crisp and beans warm. Add soy sauce and lime juice; oil should glisten.

  5. Combine and Serve: Return chicken to wok with noodles and green onions. Toss 2 min until heated through. Garnish with cilantro and sesame seeds.

Pressure-Cooker Variant:

Marinate chicken, cook with 50 mL water, 1 whistle (5 min) to 74°C/165°F. Sauté veggies separately. Air-Fryer Variant: Air-fry marinated chicken at 180°C/350°F for 8 min, shaking halfway, until golden and 74°C/165°F.

Parallelization Timeline

  • While chicken marinates (5 min), boil noodles and julienne carrot.

  • While chicken stir-fries (4 min), slice bell pepper and prep ginger.

  • Toss everything as wok heats to hit 30-min total.

Substitutions & Swaps

  • Veg/Vegan: Swap chicken for 400 g tofu strips (same marinade, stir-fry 3 min).

  • Gluten-Free: Use tamari instead of soy sauce; rice noodles are naturally gluten-free.

  • Budget: Replace chicken with 400 g boiled chickpeas (stir-fry 3 min).

Scaling

  • Halve: Use 200 g chicken, 100 g beans, 75 g noodles; use a 24 cm wok.

  • Double: Use 800 g chicken, 400 g beans, 300 g noodles; cook in two batches in 28 cm wok to keep crisp texture.

Make-Ahead, Storage & Reheat

  • Make-Ahead: Marinate chicken and chop veggies 1 day ahead; store in fridge.

  • Storage: Store stir-fry and noodles separately (fridge, 3 days; freezer, 1 month).

  • Reheat: Wok-fry (200°C/400°F, 3 min) with 5 mL water or microwave (800W, 2 min) to restore crispness.

  • Safety: Ensure chicken reheats to 74°C/165°F internally.

Troubleshooting

  • Soggy Noodles: Rinse with cold water immediately after boiling; don’t overcook.

  • Dry Chicken: Add 5 mL extra soy sauce during toss; check temp early.

  • Under-Spiced: Stir in 2 mL lime juice or 1 g pepper before serving.

Nutrition per Serving

  • Calories: 380 kcal

  • Macros: 28 g protein, 45 g carbs, 12 g fat

  • Method: Calculated using MyFitnessPal with standard ingredient values.

Cost per Serving

  • Chicken (400 g): ₹100 / $1.20 / €1.10

  • Black beans (200 g): ₹20 / $0.24 / €0.22

  • Rice noodles (150 g): ₹30 / $0.36 / €0.33

  • Veggies, soy, spices: ₹30 / $0.36 / €0.33 (amortized)

  • Total: ₹45 / $0.54 / €0.50 per serving

Variations

  1. Tofu Black Bean Stir-Fry: Swap chicken for tofu, add 5 g hoisin sauce for sweetness.

  2. Smoky Shrimp Version: Use 300 g prawns (cook to 63°C/145°F), add 3 g smoked paprika.

  3. Chickpea Veggie Stir-Fry: Replace chicken with chickpeas, add 50 g broccoli for extra crunch.

Plating & Garnish Twirl noodles into nests on plates, top with vibrant stir-fry for color contrast. Sprinkle cilantro for fresh herbal notes and sesame seeds for nutty crunch. Add a lime wedge for zesty acidity. A sleek black bowl highlights the global flair.

FAQ

  • Can I skip soy sauce? Yes, use 15 mL Worcestershire or extra lime juice for umami.

  • Rice noodles vs spaghetti? Rice noodles are gluten-free and silkier; spaghetti works but needs 8 min boiling.

  • No wok? Use a large skillet (200°C/400°F) for perfect results.

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