Beijing Chicken Stir-Fry

Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tablespoons of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.

Reduce heat to medium and add green beans, bok choy and carrots to skillet. Sauté 3 minutes, then add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp-tender.

Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tablespoons black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.