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Bang bang chicken and peanut salad recipe

Bang bang chicken and peanut salad

Created by The Tesco Recipes team

This chicken noodle salad is great for warm evenings. Make your own bang bang sauce with peanut butter, ginger and soy sauce, and stir into egg noodles. Top with extra chilli flakes if you can handle the heat.

See method
  • Serves 4
  • Takes 15 mins
  • 406 calories / serving

Ingredients

  • 250g pack medium egg noodles
  • 1 cucumber, sliced into matchsticks
  • 3 spring onions, sliced
  • 10g fresh coriander, chopped
  • 200-250g leftover roast chicken or 2 roast chicken breast fillets, sliced
  • 20g roasted salted peanuts, chopped
  • 1 tsp crushed chillies, plus extra to serve (optional)

For the sauce

  • 1 tsp Szechuan peppercorns
  • 2 tbsp reduced-salt soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp Tesco Finest garlic & chilli infused oil, plus extra to serve (optional)
  • 2 tsp peanut butter
  • 1.5cm piece fresh ginger, grated

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Each serving contains

Energy
1710kJ 406.0kcal
20%
Fat
12g
low16%
Saturates
2g
low12%
Salt
1.6g
medium27%
Sugars
4g
low4%

of the Reference intake

Carbohydrate 45.0gProtein 28.4gFibre 1.9g

Method

  1. Cook the noodles to pack instructions, drain, then rinse under cold water. Drain well, then divide between 4 bowls. Top with the cucumber, spring onions and coriander; set aside.
  2. For the sauce, toast the peppercorns in a frying pan over a medium heat for 1-2 mins or until aromatic. Crush until fne with a pestle and mortar. Tip into a jug or bowl and stir in the remaining sauce ingredients with 100ml water.
  3. Pile the roast chicken on top of the noodles, pour over the sauce and scatter with the peanuts and chillies. Mix well and serve with extra chillies and garlic & chilli infused oil on the side, if you like.
  • Tip: Swap peanut butter for tahini and chopped peanuts for sesame seeds.

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