Dragon Noodles With Chicken And Black Beans

1. 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. 2

   Stir in sesame oil.

3. 3

   If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.

4. 4

   Cover beans generously with cold water and bring to a boil.

5. 5

   Reduce heat, cover and simmer 1 1/2 hours or until just tender.

6. 6

   Check occasionally to make sure beans remain covered with simmering water.

7. 7

   Drain and cool.

8. 8

   Beans can be covered and refrigerated or frozen.

9. 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. 10

    Drain; immediately refresh under cold running water until cooled.

11. 11

    Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.

12. 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. 13

    Then whisk into infused oil.

14. 14

    Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.

15. 15

    Covered and refrigerated, salad keeps well for a day or two.

* Per serving · 4 servings · Values may vary.