These bang-bang noodles with chicken are the perfect 15-minute dinner. Bold Asian flavours and a spicy sauce will have you going back for seconds and thirds. Loaded with vegetables and tender chicken and tossed in a spicy sauce, your whole family will love these noodles.
You can check out more noodle options with this chilli beef, or this 15 minute veggie noodle stir fry. Or see all of the quick and easy dinners.
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⭐️ Why this recipe works
- Quick and easy: Perfect for busy weeknights.
- Vegetable-packed: A healthy and balanced meal with a variety of colourful vegetables.
- Spicy and flavourful: The combination of Sriracha and oyster sauce creates a spicy and savoury sauce that elevates the dish.
- Versatile: Easily adaptable with various proteins and vegetables.
🧾 Ingredients overview
- Chicken breast: Adds lean protein and substance to the dish.
- Brown rice noodles: A healthier alternative to traditional noodles.
- Olive oil: Used for frying the chicken and vegetables, enhancing the flavour.
- Red onion: Provides a sweet and aromatic flavour to the stir fry.
- Courgette (zucchini): Adds freshness and a mild flavour.
- Carrots: Provides a sweet and crunchy texture.
- Red pepper: Adds colour and a slightly sweet flavour.
- Green jalapeño: Adds heat and spice.
- Green onions: Adds freshness and a mild onion flavour.
- Roasted peanuts: Adds a nutty crunch to the dish.
- Oyster and spring onion sauce: The base of the spicy and savoury sauce.
- Sriracha chilli sauce: Adds heat and additional flavour to the sauce.
- Dark soy sauce: Enhances the colour and adds a rich, salty flavour.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Bang Bang Noodles Recipe Step-by-Step
- Step 1: Prepare the Ingredients and Cook the Noodles & Chicken
- Slice vegetables: Start by prepping all ingredients for easy cooking.
- Boil the Noodles: Follow package instructions, drain, and set aside.
- Brown the Chicken: In a nonstick pan, heat vegetable oil and brown chicken until golden. Set aside.
- Step 2: Sauté the Vegetables
- Sauté the Onion: In the same pan, cook sliced red onion until soft and fragrant.
- Cook the Vegetables: Add courgette, carrot, red pepper, and jalapeño to the pan. Sauté for 2-3 minutes until just starting to soften.
- Step 3: Prepare the Spicy Sauce
- Whisk the Sauce: In a small bowl, combine oyster sauce, Sriracha, soy sauce, and water.
- Simmer the Sauce: Add the sauce to the pan with the vegetables, bring to a simmer.
- Step 4: Combine and Garnish
- Toss with Noodles: Add the cooked noodles to the pan, tossing to coat evenly with the sauce.
- Stir in the Herbs: Mix in chopped basil and coriander.
- Garnish and Serve: Sprinkle with chopped peanuts and garnish with extra basil leaves.
📖 Variations
- Protein options: Substitute chicken with tofu, shrimp, or beef.
- Vegetable variations: Use any of your favorite vegetables such as broccoli, snow peas, or mushrooms.
- Spice level: Adjust the amount of Sriracha to suit your heat preference.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Prep ahead: Prepare the sauce and chop the vegetables in advance for quicker cooking.
- Sauce consistency: Adjust the sauce consistency by adding more or less water to suit your preference.
- Garnish: Fresh herbs like basil and coriander add a burst of freshness and flavor to the dish.
🍯 Storing and reheating leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Not suitable for freezing.
Reheat: Reheat in a skillet over medium heat until heated through, or microwave in 30-second intervals until warm.
❓Recipe FAQ's
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.
Yes, you can use any type of long noodle like egg noodles or udon noodles.
You can use hoisin sauce or teriyaki sauce as a substitute for oyster sauce.
Yes, reduce the amount of Sriracha or omit it completely for a milder flavour.
Looking for more Asian-style recipes like this? Try these:
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Easy Bang Bang Noodles with Chicken
Ingredients
- 300 g (⅔ lb) chicken breast, boneless skinless
- 200 g (7 oz) brown rice noodles or another long noodle
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 courgette (zucchini), peeled into ribbons and cut in half
- 2 small carrots, peeled into ribbons
- 1 red pepper, cut into match sticks
- 1 green jalapeño, finely diced
- 3 green onions, finely sliced
- ½ bunch (¼ cup) fresh basil, chopped
- ½ bunch (¼ cup) fresh coriander (cilantro), chopped
For the sauce
- 120 g (1 ¼ cups) sachet oyster and spring onion sauce
- 2 tablespoons Sriracha chilli sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons water
- 3 tablespoons roasted peanuts, chopped
Instructions
Prep and Cook the Noodles, Chicken, and Sauce
- Prep Ingredients: Ensure all ingredients are prepped and ready before starting.
- Make the Sauce: In a small bowl, whisk together oyster sauce, Sriracha, soy sauce, and water. Adjust Sriracha for desired spice level.
- Boil the Noodles: Cook brown rice noodles according to package instructions. Drain and set aside.
- Dice the Chicken: Prepare and set aside.
Prepare the Vegetables
- Slice the Red Pepper: Cut into matchsticks.
- Peel the Vegetables: Use a vegetable peeler to create ribbons from the carrot and courgette. Cut courgette ribbons in half lengthways and leave carrot ribbons whole.
- Prepare the Onions and Jalapeño: Slice the red onion into thin half-moons, slice the green onions, and finely dice the jalapeño.
Cook the Chicken and Vegetables
- Heat the Oil: In a nonstick skillet, heat olive oil until shimmering.
- Brown the Chicken: Fry the diced chicken until golden.
- Sauté the Onions: Add the red onion to the pan and continue cooking over medium-high heat until soft and starting to turn golden.
- Cook the Vegetables: Toss in the prepared vegetables and stir-fry for 2-3 minutes until just starting to soften.
Combine and Serve
- Add the Sauce: Pour the prepared sauce into the skillet. Turn the heat up to high and bring the sauce to a quick boil, stirring well.
- Stir in the Herbs and Noodles: Add chopped basil and coriander, and stir in the cooked noodles until well coated with the sauce.
- Garnish and Serve: Sprinkle with chopped peanuts and garnish with extra basil leaves. Serve immediately.
Notes
- Be careful not to overcook the noodles or vegetables to maintain their texture.
- Adjust the amount of Sriracha in the sauce to suit your desired spice level.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Rebecca
Little late to the party here, but man is this a solid recipe. Very adjustable for whatever veg you can ribbonize, solid sauce, easy to adjust for spice preference.
sarah kelley
just found this and I love it thank you
Deborah Rainford
Amazing! Thanks for taking the time to leave a comment!
Laura
Hiya, red onion and peanuts are not mentioned un the ingredients but are un the method. How much of each do I need please?
Deborah Rainford
Hi Laura, So sorry I missed that. It's a whole red onion just because they really shrink when cooked. And 3 tablespoons of chopped peanuts for the topping. Dry roasted or honey roasted peanuts both work really well. I've updated the recipe card with the quantities now. Thank you so much!