Easy Bang Bang Noodles with Chicken
These easy 15-minute bang-bang chicken noodles are a dream dinner. They're loaded with vegetables and noodles, all tossed with a bold and spicy sauce.
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Servings: 4 people
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
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
Calories: 337kcal | Carbohydrates: 47g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 896mg | Potassium: 620mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6237IU | Vitamin C: 51mg | Calcium: 33mg | Iron: 1mg
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