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1. Bring a sauce of water to boiling.
2. Slice the chicken into thin strips and add to a bowl with 2 tablespoons of black bean sauce, tossing to coat.
3. Add the oil to a skillet and heat over medium heat, adding the garlic and chicken and sauté for 4 minutes.
4. Transfer to a plate, tent with foil and keep warm.
5. Add the bok choy, green beans and carrots to the skillet and sauté for 3 minutes.
6. Add 1/4 cup of the boiling water, cover and cook until the vegetables are tender, which takes about 5 minutes.
7. Add some salt to the remaining boiling water in the saucepan.
8. Add the lo mein noodles and boil for 5 minutes.
9. Drain the noodles and transfer to a serving platter.
10. Add the chicken, juices, cayenne pepper and the remaining black bean sauce to the skillet and toss to combine.
11. Spoon the mixture over the vegetables and serve.
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