bang bang Chicken Noodles

Bang Bang Chicken Noodles

An intense, spicy and zingy dressing, coupled with tender chicken, fresh veg and egg noodles, this is a bold and hearty dish with deep flavours.

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Cook: 20 mins

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Bring a saucepan of water to boil, salt generously and then add chicken, spring onion, garlic and ginger to saucepan. Cook chicken on a light simmer for 8-10 mins, then remove and immediately place in a bowl of iced water. Leave till chicken is completely cool, then shred using your hands or two forks.
Heat a non-stick pan, add sczechuan peppercorns and sesame seeds to pan and toast for 2 mins until they release their fragrances and sesame seeds begin to brown. Transfer to a pestle and mortar and grind into a course powder.
Transfer ground spices to a bowl along with rest of dressing ingredients and mix until fully combined.
Cook eggs noodles according to packet instructions and chop your veg to serve. Then plate up by adding noodles to bowl, then dressing, then chicken and veg around the sides. Garnish with spring onion, coriander and sesame seeds.

Nutritional Info

Per serving:
Cals – 427g
Carbs – 40g
Protein – 32g
Fat – 15g

Ingredients

Serves 3

For the chicken:

  • 2 Chicken breasts.
  • 1 spring onion - cut into large pieces.
  • 3 cloves of garlic - bashed, peel still on.
  • 2cm cube of ginger.

For the dressing:

  • Tsp of Sczechuan peppercorns.
  • 2 tsp of sesame seeds.
  • 2 tbsp of chilli oil.
  • 1/2 tbsp of dark soy sauce.
  • Juice of 1/2 a lime.
  • Tbsp of sweet chilli sauce.
  • Tbsp of rice vinegar.
  • Tbsp of peanut butter.
  • 3-4 tbsp of broth, reserved from chicken.

To serve:

  • 1 nest of egg noodles, per person.
  • Chopped carrots, red cabbage and cucumber.
  • Chopped spring onions, coriander and sesame seeds to garnish.

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Vegan Alternatives

For the chicken:

  • 2 skinless chicken breasts.
  • 1 spring onion - chopped.
  • 3 cloves of garlic - bashed.
  • 2cm cube of ginger.

For the dressing:

  • Tsp of Sczechuan peppercorns.
  • 2 tsp of sesame seeds.
  • 2 tbsp of chilli oil.
  • 1/2 tbsp of dark soy sauce.
  • Juice of 1/2 a lime.
  • Tbsp of sweet chilli sauce.
  • Tbsp of rice vinegar.
  • Tbsp of peanut butter.
  • 3-4 tbsp of broth, reserved from chicken.

To serve:

  • 1 nest of egg noodles, per person.
  • Chopped carrots, red cabbage and cucumber.
  • Chopped spring onions, coriander and sesame seeds, to garnish.

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