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.

5 from 6 votes

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Prep Time: 5

Cook Time: 10

Servings: people

Author: Deborah Rainford

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

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