Chicken & aubergine in black bean sauce

Tender chicken and aubergines are stir-fried with black bean sauce and served with rice noodles in this easy dish that’s packed with Asian flavours.

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Step 1

Cook the rice noodles to pack instructions, then drain well and set aside.

Step 2

Meanwhile, heat half the oil in a large nonstick wok or frying pan set over a high heat. Add half the chicken and stir-fry for 3-5 minutes, until browned all over. Transfer to a large bowl, then repeat with the remaining oil and chicken.

Step 3

Add the aubergine to the wok and stir-fry for 3 minutes, adding a splash of water if it starts to stick, then add the garlic, ginger and chilli flakes and stir-fry for a further 1 minute. In a small bowl, combine the stock and black bean sauce, then add the mixture to the wok. Stir-fry for 5 minutes, until the aubergine is tender, then add the pepper and spring onions and toss to combine. Return the chicken to the wok and stir-fry for 1-2 minutes.

Step 4

In a small bowl, whisk together the soy sauce, vinegar and cornflour, then add the mixture to the work and stir-fry for 2 minutes until the sauce has thickened and the chicken is cooked through.

Step 5

Divide the noodles between bowls, top with the stir-fry and serve garnished with the sesame seeds.

Step 6

If you can’t find baby aubergines, just use regular ones, cut into large chunks.

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