Bang Bang Chicken & Peanut Noodle Salad

1 step

Swap Peanut butter for taking and chopped peanuts for sesame seeds

Updated at: Thu, 17 Aug 2023 11:35:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories406.5 kcal (20%)

Total Fat14.2 g (20%)

Carbs51.1 g (20%)

Sugars3.5 g (4%)

Protein18.9 g (38%)

Sodium314.4 mg (16%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gmedium egg noodles

pack

1cucumber

sliced into matchsticks

3spring onions

sliced

10gfresh coriander

chopped

200gchicken

leftover, roast

roasted salted peanuts

20h, chopped

1 tspcrushed chilli

For the sauce

1 tspszechuan peppercorns

2 Tbspreduced salt soy sauce

2 tsprice wine vinegar

2 tspgarlic & chilli infused oil

plus extra to serve

2 tspPeanut butter

fresh ginger

1.5 cm piece, grated

Instructions

Step 1

1 Cook the noodles to pack instructions, drain, then rinse under cold water. Drain well, then divide between 4 bowls. Top with the cucumber, spring onion and coriander; set aside. 2 For the sauce, toast the peppercorns in a frying pan over a medium heat for 1-2 mins or until aromatic. Crush until fine with a pestle and mortar. Tip into a jug or bowl and stir in the remaining sauce ingredients with 100ml water. 3 Pile the roast chicken on top of the noodles, pour over the sauce and scatter with the peanuts and chillies. Mix well and serve with extra chillies and garlic and chilli infused oil on the side.