Bang bang chicken noodles

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

Traditionally, this popular dish from northern China — of poached chicken in a nutty, sweet, chilli sauce — doesn’t include noodles. Yet the subtle crunch of the bean thread vermicelli adds substance and character, and lightens a meat-heavy dish. I think it’s an improvement.


  • 200 g (7 oz) bean thread vermicelli
  • 2 tsp sesame oil


Pour boiling water over noodles in a heatproof bowl and let stand for 3 to 5 minutes. Drain. Cut noodles roughly with a pair of scissors and toss with 1 teaspoon sesame oil.

Lightly toast sesame seeds in a dry, hot pan.

Make sauce by combining sesame paste, chilli bean sauce, cooked p