Dragon Noodles With Chicken And Black Beans

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/4 cup canola oil or 1/4 cup other mild vegetable oil
• 1 clove garlic, minced
• 1 tablespoon very finely minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon dark sesame oil
• 1/2 cup dry black beans
• 1/2 lb vermicelli or 1/2 lb capellini
• 3 -4 cups cold chicken, shredded or diced
• 3 -4 green onions, thinly sliced
• 1 carrot, julienned or grated
• 1/4 cup finely chopped fresh coriander
• 1 lime
• 2 teaspoons granulated sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon salt

Recipe

• 1 to infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
• 2 stir in sesame oil.
• 3 if using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
• 4 cover beans generously with cold water and bring to a boil.
• 5 reduce heat, cover and simmer 1 1/2 hours or until just tender.
• 6 check occasionally to make sure beans remain covered with simmering water.
• 7 drain and cool.
• 8 beans can be covered and refrigerated or frozen.
• 9 cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
• 10 drain; immediately refresh under cold running water until cooled.
• 11 combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
• 12 finely grate zest from lime and squeeze juice (about 2 tbsp/25 ml); stir zest and juice with sugar, soy sauce and salt.
• 13 then whisk into infused oil.
• 14 pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
• 15 covered and refrigerated, salad keeps well for a day or two.