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Bang Bang Chicken with Noodles

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Bang bang chicken is said to have originated in the Sichuan region of China. The "bang bang" noise may have been the chopping of the chicken on a board while others say it was the sound of a heavy wooden rolling pin used to tenderise the chicken before it was chopped. You could say that my recipe is more chicken and less bang bang as I use a chicken breast which I then slice finely rather than chop on a board (so you won't annoy your neigh ours!) Instead of the usual spicy sauce, I use my own sesame dressing for this dish - the rich sesame gives the chicken a delightfully nutty flavour. This is one of my most popular recipes, so I don't think you can go wrong with it.


250g chicken breast

1 spring onion

5mm x 2 slices ginger

1 tbsp japanese cooking sake

160g cucumber

4 thin slices of tomato

2 portions of dried yellow noodles

for the sesame sauce:

3 tbsp tahini/sesame paste

3 tbsp soy sauce

3 tbsp japanese rice vinegar

3 tsp sugar

1  1/2  tbsp sesame oil

1/2 tsp ginger paste

1/2 tsp garlic paste


put the ginger, spring onion, chicken & sake in a pan. cover with water, then bring to the boil and simmer for 10-12 mins

(make sure the chicken is cooked)

slice the cucumber diagonally, then cut julienne style

to make the sesame sauce:

combine the sesame paste, soy sauce, vinegar, sugar, sesame oil, ginger & garlic in a bowl and mix well - it's done

boil the noodles according to the instructions on the packet & drain

cut the chicken into 2 fillets and slice diagonally

to assemble the dish: 

place 1/2 the noodles on a plate, top with half the tomato, cucumber & chicken

drizzle over the sesame sauce just before serving

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