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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
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.
More from
Discover what else is on CooklyBookly
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
share
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.
More from
Discover what else is on CooklyBookly