Bang Bang Chicken with Shanghai Noodles

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