Bang Bang Chicken with Shanghai Noodles

Name: Bang Bang Chicken with Shanghai Noodles
Yield: Serves 4
Cuisine: Chinese
Ingredients: 40 ml Chinese black vinegar; 20 ml light soy sauce; 40 ml vegetable oil; 1 cup watercress sprigs; 3 tablespoons Chinese sesame paste; ½ teaspoon Sichuan peppercorns; ½ cup coriander leaves; 2 small cucumbers, peeled and sliced into ribbons lengthways; 2 teaspoons white sesame seeds, roasted; 1.5 litres White Chicken Stock; 500 g chicken thigh fillets; 1 long red chilli, seeded and finely sliced lengthways; 200 g cooked Shanghai noodles; 4 green onions, cut into fine slivers; 2 teaspoons sesame oil; 1 tablespoon hot bean paste; 1 teaspoon sesame oil; 2 teaspoons Chinese hot chilli sauce; 2 cloves garlic, peeled; 1 teaspoon chopped ginger; 1 tablespoon castor sugar; 75 ml White Chicken Stock; 20 ml Shaoxing rice wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

You just have to love a dish with a name like this! Originally from Sichuan, it is served as one of several cold dishes, a traditional start to any Sichuanese meal. It also pops up on London’s chop house and pub bistro menus, where it has transmogrified into cold meat with a satay-style peanut sauce. Some versions serve the chicken with bean thread noodles but I have chosen to use the thicker, worm-like Shanghai noodles. Use chicken thigh fillet as the darker meat holds its own with the ful