Bang bang chicken

Bang bang chicken

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

This feisty salad is light and fresh and will keep you energised. It’s based on a traditional Chinese street food dish and is enhanced by Sriracha, Sichuan peppercorns and rice wine vinegar, which are readily available in most supermarkets.

Ingredients

Quantity Ingredient
150g thin egg noodles, cooked according to the packet instructions
2 cooked chicken breast fillets
1/2 cucumber, deseeded and cut into long, thin strips, (replicating noodles)
1 carrot, cut into long, thin strips, (replicating noodles)
1 small red pepper, cut into matchsticks
3 spring onions, thinly sliced diagonally
100g beansprouts

Sichuan dressing:

Quantity Ingredient
1 teaspoon sichuan peppercorns
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon sriracha
1 red thai chilli, halved lengthways

Method

  1. Start by making the dressing. Use a pestle and mortar to crush the peppercorns. Place them in a bowl with the other ingredients and mix well.
  2. For the noodles, shred the chicken and place it in a bowl with half the dressing. Add the cucumber, carrot, pepper, spring onions, beansprouts and dressing to the noodles. Toss to combine, then pour over the rest of the dressing. Divide between 2 bowls and serve.
Tags:
Asian
student
noodles
bowl food
easy
quick
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