Name: Nutty Chicken Cool Noodle Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Salad serves 2 as a main or 4 as an appetizer
Cuisine: China
Ingredients: 3 tablespoons crunchy peanut butter; 1 garlic clove, crushed and finely chopped; 6 tablespoons olive oil; 1 tablespoon minced ginger; 1 tablespoon sesame oil; 12 oz cooked skinless chicken breast, shredded; 1 large carrot, cut into long strips (ideally using a mandolin); 1 red chili, seeded and chopped; juice of 1½ lemons; 1 teaspoon brown sugar; 2 tablespoons rice vinegar; 1 yellow bell pepper, seeded and cut into strips; 2 tablespoons light soy sauce; toasted sesame oil for drizzling; ½ cucumber, seeded and cut into long strips (ideally using a mandolin); 14½ oz dried whole wheat flour noodles; 1 spring onion cut into long thin strips; handful of chopped roasted peanuts (optional); 1 mango, peeled, stoned and cut into strips

Preparation info

Salad serves
2
as a main

Difficulty
Medium
Ready in
40 min

Appears in

China Modern

By Ching-He Huang

Published 2006

About

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’