Bang bang chicken & vegetable noodles

Bang bang chicken & vegetable noodles

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(7 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4

Get to grips with spiralized veggies and perfectly seasoned chicken in this vibrant spring noodle dish, designed to get more greens into family meals

Nutrition and extra info

Nutrition: per serving

  • kcal440
  • fat23g
  • saturates4g
  • carbs22g
  • sugars18g
  • fibre9g
  • protein31g
  • salt2.4g
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Ingredients

  • 2 chicken breasts
  • 4 courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4 carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 spring onions, finely sliced on an angle (save a few green parts to sprinkle on top)
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 150g beansprouts
  • 180g frozen soya or edamame beans, defrosted
  • 4 tbsp smooth peanut butter
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp sweet chilli sauce
  • 2 tbsp sesame oil
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 50g honey-roasted peanuts, bashed with a rolling pin
  • 1 red chilli, thinly sliced (optional)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  1. Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through – test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.

  2. Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.

  3. In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.

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Comments (6)

Ellie_'s picture
3.75

I replace half the sweet chilli sauce with sriracha and dry fry the chicken. Love it!

amr9864's picture
3.75

Made as a stir fry. Thought the sesame oil was overpowering - 2 tsp would have been better. There was a lot of sauce, would probably make half next time. The flavours were lovely. The chicken was moist which was nice. Great way to get loads of veggies into your meal. Added extra chilli to give it some heat too. Would make again with the changes.

Siandjo's picture
5

Absolutely lush! Like a Thai chicken coleslaw salad. Perfect amount for two people for dinner and lunch the next day. Will def make again!

lozgaweda's picture
5

Really delicious. I stir fried the vegetables in sesame oil for a couple of minutes, just enough to heat them through rather than cook them and it worked really well.

catie74's picture

Increased the amount to serve 6. 3 happy kids at dinner and 3 packed lunches ready for school in the morning

wendy_albrighton's picture
5

We approached this recipe with an open mind as we're not really fans of peanut butter, but decided to give it a go as it looked so delicious - if we weren't keen we wouldn't make it again. I followed the recipe exactly and it was delicious, had it for our Saturday evening meal but it would also be lovely as a packed lunch even without the chicken. For our taste it needed a little more chilli but that was easy to adjust. We will definitely be making this again.

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