If you like a Black Bean Stir Fry you’re going to love this recipe!
This is my copycat version of that umami rich dish. I used venison for a change as it’s in season and turned out wonderful but usually it’s beef or chicken. Tender strips of meat, crunchy veggies and a beautifully rich black bean sauce served on a bed of the crispiest air-fried noodles. Yesssss peeps… I air-fried them and they were sooooo perfectly crispy!!
AIR FRYER CRISPY NOODLES BLACK BEAN VENISON
Ingredients
Instructions
1. Spread cooked noodles on a tray to dry out
2. Once dried, add cornflour, salt and mix well
3. Divide the noodles into 4 portions
4. Place in a single layer in the air fryer basket and cook on 200C for 15 mins flipping half way
1. Put the venison/ beef strips into a bowl and add the soya sauce, shaoxing wine, 1 tsp cornflour (reserve the other 2tsp), sugar and black pepper, mix well and leave to marinate in the fridge for at least 30 mins
2. Put black beans into a small bowl, cover with water and leave for 15 mins
3. Then drain and rinse the beans, put them back in a bowl with a pinch of sugar and splash of water then mash them with a fork slightly
4. Add 2 tbsp cooking oil to a wok on med high heat, add the onion and sauté for a minute, then add in the garlic and ginger, followed by the other vegetables. Stir fry until cooked but still crisp, remove onto a plate
5. In the same wok, add a little more oil and sauté the meat until slightly browning, add the smashed bean mix then return veggies to wok
6. Mix the remaining 2 tsp of cornflour with 4 tbsp of cold water, pour this into the wok and stir until the sauce thickens
7. Serve with the crispy noodles and enjoy immediately!