Chinese Chicken Bang Bang with Egg Fried Noodles

This meal was a special request from our friend Ricardo. Ricardo is unfortunate that he lives in a house with about 18 other people and therefore has to share a revolting kitchen. We hear horror stories of maggots, mouldy food and mountains of dirty dishes; which is enough to put anyone off cooking! The sad truth is, Ricardo really wants to get into cooking and practice great dishes, but can’t without the risk of food poisoning. With the summer holidays upon us, the students in his house have scarpered and he is able to get back in the kitchen again (whoop whoop!). He requested to learn Chinese for his first cooking session so I just planned the recipe and left him to it. I therefore cannot take all the credit for this as Ricardo did most of the work, but you must try it as it is easy, impressive and bloody delicious!


–       3 chicken breasts – cut into chunks or strips, whichever your preference

–       Juice of 1 lemon

–       Szechuan pepper

–       Chinese stir fry/sesame oil

–       3  garlic cloves crushed 

–       1 small bunch coriander

–       100g peanut butter

–       2 tbsp light soy sauce

–       1 tbsp honey

–       1 tbsp chilli sauce

–       1 tbsp rice vinegar

–       2 tbsp dry sherry

–       1 tbsp stir fry oil

–       ½ tbsp fresh minced ginger

–       Juice ½ lemon


–       1 cucumber, seeded and cut into thin shreds

–       100g  Noodles 

–       1 pepper, finely sliced

–       1 red onion, finely sliced

–       5 chestnut mushrooms – sliced

–       1 egg

Serves 4

Preheat oven to 180’

Cover the chicken breasts in the lemon juice, pepper and oil and roast in the oven for 35-40 minutes

In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry until smooth.

Pour boiling water over the noodles and leave to soften

Gently heat the peanut sauce a small pan – if it gets too thick just add some water.

Fry the onions and peppers for 2 minutes and then add the mushrooms for 1 minute. Stir in the noodles and the egg and fry until cooked through. Season to taste.

Remove the chicken from the oven, bash with a rolling pin and tear into strips.

Divide the noodles between four serving plates, top with cucumber strips, then the chicken and drizzle over the peanut sauce

Garnish with extra coriander leaves and serve.


9 thoughts on “Chinese Chicken Bang Bang with Egg Fried Noodles

  1. I’m feeling a little under the weather today and was going to beg off making dinner. You have just saved my family from pbjs! Definitely dragging myself out of bed for this one. What kind of noodles do you use, btw?

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