Nutty Chicken Cool Noodle Salad

Preparation info

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  • Salad serves


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My family have been eating this recipe for years. However, it was only a few years ago when I started my food business and came across a similar recipe in a food magazine that I realized everyone calls this recipe Bang Bang Chicken! In Taiwan, in the summertime, we have Hua Sheng Liang Mein which roughly translates as ‘nutty cool noodle’. It is an irresistible noodle salad snack made with shredded chicken breast, cucumber slices, springy wheat flour noodles and delicious peanut dressing. I’m not surprised this dish made it to Taiwan. Bang Bang Chicken originated in the Sichuan province in China, and Sichuanese cuisine (which is predominantly hot and spicy) has a great influence on Taiwanese cuisine. The nation certainly has a taste for chilies! However, if you are not a fan, adjust the amount of chili to your liking.

I think my family recipe in this case could serve as a modern take on Bang Bang Chicken and my version is served with tangy mango slices. I present my Nutty Chicken Cool Noodle Salad – refreshing on a hot summer’s day.

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Preparation time: 10 minutes plus refrigerating
Cooking time: 30 minutes


  • 14½ oz dried whole wheat flour noodles
  • toasted sesame oil for drizzling
  • ½ cucumber, seeded and cut into long strips (ideally using a mandolin)
  • 1 large carrot, cut into long strips (ideally using a mandolin)
  • 1 yellow bell pepper, seeded and cut into strips
  • 1 mango, peeled, stoned and cut into strips
  • 1 spring onion cut into long thin strips
  • 12 oz cooked skinless chicken breast, shredded

For the Peanut Dressing

  • 6 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 garlic clove, crushed and finely chopped
  • 1 tablespoon minced ginger
  • 1 red chili, seeded and chopped
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons crunchy peanut butter
  • 1 teaspoon brown sugar
  • juice of lemons
  • handful of chopped roasted peanuts (optional)


  1. Cook the noodles according to the packet instructions, then drain and rinse in cold water. Drizzle with a few dashes of sesame oil to keep them from sticking together. Place on a plate, cover with plastic wrap and chill in the fridge while you slice and prepare the rest.
  2. In serving bowls, place equal amounts of cooked noodles. Then add layers of cucumber strips, carrots strips, yellow pepper, mango slices, spring onion strips and shredded chicken. Cover with plastic wrap and refrigerate for 30 minutes. This salad tastes refreshing when cold so refrigeration is a must.
  3. When ready to serve, whizz all the dressing ingredients in a blender and pour a generous amount over the salad. For an even nuttier flavor and added crunch, sprinkle some chopped roasted peanuts over the top. Enjoy with chilled Chinese beer.