Bang bang chicken

Ching-He Huang makes her speedy Chinese fast food dish which serves two for less than a fiver
By Ching-He Huang
Bang bang chicken
  • Rating:
  • Serves: 2
  • Cook Time: 2 minutes
  • Prep Time: 15 minutes plus chilling
  • Effort: easy

Ingredients

  • 100 g dried vermicelli mung bean noodles, pre-soaked & drained (or rice noodles)
  • 1 cucumber, cut into julienne strips
  • 250 g cooked chicken breasts
  • 50 g radishes, sliced
  • 1 large spring onion, finely sliced
  • 1 medium red chilli, deseeded and finely chopped

For the dressing

  • 2 tbsp groundnut oil
  • 1 tbsp toasted sesame oil
  • 1 tsp sichuan dried red chilli flakes, or dried chilli flakes
  • 1 tsp freshly ground roasted peppercorns
  • 2 tbsp crunchy peanut butter
  • 1 tbsp light soy sauce
  • 1 lemon, juice only
  • 1 tbsp grated ginger
  • 2 tbsp water

For the garnish

  • 1 tsp each toasted black and white sesame seeds, or mixed health seeds and coriander

Method

1. Arrange the noodles, cucumber, chicken, radish, spring onion and chopped chilli on a plate, cover with cling-film and chill in the fridge for 20 minutes.

2. Before serving, put all ingredients for the dressing into a liquidiser and blend. For a warm dressing, pour the dressing into a small saucepan and heat for 2 minutes.

3. Pour the dressing over the chicken mixture, sprinkle with the seeds and serve immediately.

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