favorite
print
like
Serves
US | Metric
Ingredients
For the Salad
  • 2 Egg Noodle Nests
  • 1 Medium Carrot
  • ¼ Cucumber
  • 3 Spring Onions
  • 2 Chicken Legs/ Breasts
  • 1 tsp Sesame Seeds
  • Fresh Coriander
For the Dressing:
  • 500 ml Chicken Stock
  • 1 Cinnamon Stick
  • 2 Garlic Cloves
  • 1 3cm chunk of Ginger
  • 1 tsp Granulated Sugar
  • 1 Lime (juiced)
  • 40 g Chunky Peanut Butter
  • 1 tsp Dried Chillies
Bang Bang Chicken Noodle Salad Bang Bang Chicken Noodle Salad
Bang Bang Chicken Noodle Salad
With a spicy Peanut Dressing

Ideal for using up Roast Chicken leftovers, this epic salad packs in so much flavour for pretty minimal effort.

The sauce is spicy, nutty, salty & zesty all in one hit with a delicious creaminess...totally contrasted by the fresh cucumber, carrot, noodles & chicken.

A fab family supper or leave out the Chicken & use it as a BBQ side.

Prep 25 minutes
Total 25 minutes
  • Boil your noodles in heavily salted water as per pack instructions then drain and lightly oil to prevent sticking.
  • Add the chicken stock, cinnamon stick, garlic & ginger to a pan, bring to the boil then leave to cool slightly.
  • Grate/ spiralise your carrot & cucumber then finely slice the spring onion & shred the chicken.
  • Pop the stock combination (minus the cinnamon) into a food processor along with the chilli, lime juiced sugar & half the peanut butter then blitz until smooth.
  • Add back to a pan, add the remaining peanut butter, replace the cinnamon stick & cook for 5 minutes or so to thicken slightly.
  • Meanwhile, combine the noodles with the vegetables and arrange onto your plates then top each with some chicken.
  • Drizzle over the warm peanut sauce & serve with lime wedges & a sprinkling of fresh coriander & sesame seeds.


Bang Bang Chicken Noodle Salad Bang Bang Chicken Noodle Salad
Bang Bang Chicken Noodle Salad
With a spicy Peanut Dressing

Ideal for using up Roast Chicken leftovers, this epic salad packs in so much flavour for pretty minimal effort.

The sauce is spicy, nutty, salty & zesty all in one hit with a delicious creaminess...totally contrasted by the fresh cucumber, carrot, noodles & chicken.

A fab family supper or leave out the Chicken & use it as a BBQ side.

favorite
print
like
Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
For the Salad
  • 2 Egg Noodle Nests
  • 1 Medium Carrot
  • ¼ Cucumber
  • 3 Spring Onions
  • 2 Chicken Legs/ Breasts
  • 1 tsp Sesame Seeds
  • Fresh Coriander
For the Dressing:
  • 500 ml Chicken Stock
  • 1 Cinnamon Stick
  • 2 Garlic Cloves
  • 1 3cm chunk of Ginger
  • 1 tsp Granulated Sugar
  • 1 Lime (juiced)
  • 40 g Chunky Peanut Butter
  • 1 tsp Dried Chillies

  • Boil your noodles in heavily salted water as per pack instructions then drain and lightly oil to prevent sticking.
  • Add the chicken stock, cinnamon stick, garlic & ginger to a pan, bring to the boil then leave to cool slightly.
  • Grate/ spiralise your carrot & cucumber then finely slice the spring onion & shred the chicken.
  • Pop the stock combination (minus the cinnamon) into a food processor along with the chilli, lime juiced sugar & half the peanut butter then blitz until smooth.
  • Add back to a pan, add the remaining peanut butter, replace the cinnamon stick & cook for 5 minutes or so to thicken slightly.
  • Meanwhile, combine the noodles with the vegetables and arrange onto your plates then top each with some chicken.
  • Drizzle over the warm peanut sauce & serve with lime wedges & a sprinkling of fresh coriander & sesame seeds.