Bang bang chicken noodles

Name: Bang bang chicken noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 2 tbsp chicken stock; 1 tbsp soy sauce; 1½ tbsp Chinese black vinegar; 1 tbsp sugar; 2 tbsp cooked peanut oil (heated, then cooled); 1 tbsp chilli bean sauce; 2½ tbsp Chinese sesame paste or smooth peanut butter; 2½ tbsp Chinese sesame paste or smooth peanut butter; 1 tsp sesame seeds; 2 spring onions, green part only, finely sliced; 1 chicken, about 1.2 kg (2½ lb); 2 tsp sesame oil; 200 g (7 oz) bean thread vermicelli

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

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.

Ingredients

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

Asia
China
Main course
Noodles

Method

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