Bang bang chicken noodles are the the perfect 15 minute dinner. Bold Asian flavours and a spicy sauce will have you going back for seconds and thirds. Loaded with vegetables, tender chicken and tossed in a spicy sauce, your whole family will love these noodles.
Asian style noodles are always popular for quick and easy dinners. They have bold flavour, paired with spice and usually have lots of vegetables making them a healthy option.
Why You'll Love This Recipe
- Quick and easy to make.
- The chicken in bang bang chicken soaks up so much sauce meaning every bite is packed with flavour.
- These noodles are healthy and loaded with fresh veggies.
- These Asian noodles are much healthier (and cheaper) than takeout.
- chicken- boneless and skinless, but you can use thighs, or skin on chicken
- oyster and spring onion sauce- you can also use a mix of oyster and fish sauce too.
- dark soy sauce
- brown rice noodles- but any noodles work here. Egg noodles or even spaghetti works.
- Sriracha- responsible for the spiciness of the sauce
- basil and coriander- a must have for bang bang chicken noodles.
- vegetables- red pepper, red onion, courgette (zucchini), carrot and some spring onions. Feel free to change up the veggie combinations and use squash in the winter.
- dry roasted peanuts for topping
See the recipe card for quantities.
Step By Step Instructions
Step 1 & 2
- The best way to make bang bang noodles to perfection is to start by prepping all your ingredients first. This step is called mis en place (everything in place) and it makes the cooking process so easy and straight forward.
- Boil the rice noodles according to package directions and drain and set aside.
- Heat some vegetable oil in a nonstick frying pan and brown the chicken pieces until they are deep golden.
Step 3 & 4
- Add in the sliced red onion and continue to saute until the onions are soft and fragrant.
- Toss the veggies into the pan and cook until they are just starting to soften. We don't want to overcook them, or they will turn to mush.
Step 4 & 5
- In a small bowl whisk all the ingredients for the sauce and bring to a simmer.
- Add the cooked noodles to the pan and toss to coat in the sauce.
- Stir in some chopped basil and coriander.
Hint: Be careful no to overcook the veggies. We want to keep them slightly crisp with some texture.
This bang bang sauce really does benefit from the bold and robust flavour of dark, but you can absolutely use light soy sauce. The dark just has a deeper, richer flavour.
Absolutely! I often will double a sauce recipe to make sure that I have leftovers. It can be saved in the fridge for a few weeks.
Substitutions & Variations
- Chicken - use chicken thighs, or skin on chicken if you prefer.
- Noodles - no problem if you can't find brown rice noodles, you can use egg noodles instead. Or even ready to wok noodles to make this recipe extra speedy.
- Vegetarian - use some halloumi, tofu or other plant based protein instead of the chicken if you prefer
- Spiciness- you can add as much heat as you like with some chilli flakes
- peanuts- use salted cashews here if you want to
Like almost all noodles, bang bang chicken noodles make amazing leftovers.
Keep them in an airtight container for up to 3 days in the fridge. But, they're not suitable for freezing.
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Super Easy Bang Bang Chicken Noodles
- 300 g (2 cups) chicken breast, boneless skinless
- 200 g (3 ⅐ cups) brown rice noodles or another long noodle
- 1 tablespoon (1 tablespoon) olive oil
- 1 red onion, thinly sliced
- 1 (1) courgette, peeled into ribbons and cut in half
- 2 (2) small carrots, peeled into ribbons
- 1 (1) red pepper, cut into match sticks
- 1 (1) green jalapeño, finely diced
- 3 (3) green onions, finely sliced
- For the sauce
- 120 g (1 ⅐ cups) sachet oyster and spring onion sauce
- 2 tablespoons (2 tablespoons) Sriracha chilli sauce
- 3 tablespoons (3 tablespoons) dark soy sauce
- 2 tablespoons (2 tablespoons) water
- 3 tablespoons roasted peanuts, chopped
- It’s important for all these ingredients to be prepped and ready before you get started cooking.
- Start by making the sauce and boiling the noodles according to the package instructions. Set them both aside until later in the cooking process. To make the sauce combine all the sauce ingredients in a small bowl and whisk. Add more Sriracha for a spicier sauce. Dice the chicken and set it aside, too.
- To prep the vegetables slice the red pepper into match sticks. Then use a vegetable peeler to peel ribbons of carrot and courgette. Cut the courgette ribbons in half lengthways, leave the carrot ribbons whole. Slice the red onion into thin half-moons. Slice the green onions and finely dice the jalapeño pepper.
- Heat the olive oil in a nonstick skillet. When the oil is hot (it will shimmer) fry the chicken until golden. Add the red onion to the pan and continue to cook over medium-high heat until the onion is soft and starting to turn golden, as well.
- Toss in the rest of the vegetables and stir fry until just starting to soften. This should only take about 2-3 minutes.
- Pour the sauce into the skillet and turn the heat up to high, just to get the sauce to come to a boil very quickly. Stir everything really well.
- Add in the chopped basil and coriander and stir in the cooked noodles. Serve immediately with chopped peanuts and extra basil.