Peking Chicken Stir-Fry Over Black Bean Noodles

Peking Chicken Stir-Fry over Black Bean NoodlesIt is not uncommon for my husband and I to make chicken stir-fry at least once a week.  Honestly, it is our go-to meal on really busy nights especially when he gets home late from work.  Usually,  we prepare everything from scratch but in the spirit of keeping it simple, we like to use frozen veggie to prepare this meal.

What I love about this dish is that it is super easy and really satisfying and while there is nothing wrong with the current way we make it, I recently came across something fun while shopping at an organic store that I thought would add some dimension to the dish. 

Peking Chicken Stir-Fry over Black Bean NoodlesHow tasty do these black bean noodles look? (The picture I took is terrible but if you visit their site, you can find more info & better pictures). They caught my attention right away when I was browsing and since we were making the chicken stir-fry for dinner that night I decided they would make the perfect addition! Each serving has 25 grams of protein and 12 grams of fiber and is naturally gluten free!

 Here is the recipe for the chicken stir-fry using the black bean noodles:

Peking Chicken Stir-Fry Over Black Bean Noodles
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. Prepare the chicken, making sure to trim the fat and either cube or slice thin.
  2. In a large stir-fry pan heat 2 tablespoons sesame oil and add chicken, season with salt, pepper, garlic, onion & ginger powder- cook until no longer pink
  3. While chicken is cooking, bring pot of water to a boil for the noodles. Cook black bean noodles as you would regular noodles, then drain and rinse.
  4. Add in both frozen broccoli and peking veggie mix to chicken, let soften.
  5. Add soy sauce, remaining sesame oil and more ginger to taste.
  6. Cook for a few more minutes to let flavors marinate together.
  7. Plate over black bean noodles & enjoy!
The Fit Foodie Mama

My apologies for the lack of photos- we were really hungry when preparing the dish so eating took priority over food photography 😉 I have to say, it was pretty delicious (and quick to make) and the addition of the black bean noodles added a touch of Asian flavor that really enhanced the overall flavor profile of the dish!

Have you ever tried black bean noodles? What is your favorite week night go-to meal?

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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