Bang Bang Chicken Noodles with Creamy Chili Sauce
By Ethan Parker
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Bang bang chicken noodles are prepared in 30 minutes. Sauce preparation can be done concurrently with cooking the noodles and chicken in a hot pan. Wheat noodles are coated with a mild orange chili sauce and topped with chicken, scallions, and sesame seeds.
I use a very heavy skillet made of stainless steel or cast iron and preheat the skillet oil until it ripples. Place chicken pieces, dry and unmarinated, in one layer in the skillet. Do not move the chicken while the first side browns. Turn the chicken pieces over toward the end of the cooking time. Crowding the skillet with too many chicken pieces will cool the skillet and result in steamed, rather than browned, chicken.
The sauce should cover the drained noodles, with little or none remaining in the bowl. Whisk in small amounts of liquid reserved from cooking the noodles and toss with the hot noodles. Do not heat the sauce further after tossing with the noodles; mayonnaise sauces can separate with rapid reheating.
Bang bang chicken noodles should be served in a shallow, matte-finished ceramic dish, with the chicken over noodles and garnishes on top. I recommend serving Asian slaw on the side, especially if you add more Sriracha to the noodles. The cold slaw pairs well with the noodles.
What makes this special
- Thirty minutes, including cooking the noodles. Other tasks can be done at the same time as making the sauce and browning the chicken.
- Little prep required, three chopped scallions for garnish, no other vegetables to chop and cook in a pan.
- No special ingredients are required. You only need a heavy skillet, a pot, and a mixing bowl.
- Uses dehydrated noodles and other dehydrated sauce ingredients. No need to go shopping to prepare this meal.
- Heat stays in your hands because you can use less Sriracha and leave out the chili flakes.
- Four dinner bowls come from one batch. The chicken takes the same amount of time to cook as the noodles.
Ingredients
- •8 oz thick wheat noodles (225 g, dried, such as lo mein or thick udon)
- •¼ cup reserved noodle water (60 ml, reserved before draining)
- •1 lb boneless skinless chicken breast (450 g, cut into bite-sized pieces)
- •salt (for seasoning and noodle water)
- •black pepper (for seasoning)
- •2 tbsp cooking oil (30 ml, avocado or vegetable oil)
- •½ cup mayonnaise (120 ml)
- •¼ cup Thai sweet chili sauce (60 ml)
- •1 tbsp Sriracha (15 ml)
- •1 tsp rice vinegar (5 ml)
- •1 tbsp honey (21 g)
- •3 medium green scallions (finely sliced)
- •1 tsp white sesame seeds (3 g, toasted)
- •1 tsp black sesame seeds (3 g, toasted)
- •½ tsp dried red chili flakes (1 g, or more to taste)
Instructions
- 1
Pat the chicken pieces dry with a paper towel, then season them with salt and pepper.
- 2
Bring a large pot of salted water to a rolling boil. Cook the dried wheat noodles according to the package instructions, usually about 5 to 7 minutes. Reserve 1/4 cup of the noodle water, then drain the noodles.
- 3
Whisk the mayonnaise, Thai sweet chili sauce, Sriracha, rice vinegar, and honey in a medium mixing bowl until smooth and pale orange.
- 4
Whisk 1 tablespoon of the reserved noodle water into the sauce to thin it.
- 5
Heat the cooking oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
- 6
Add the chicken in a single layer, leaving space between the pieces. Cook without moving it for 3 to 4 minutes, until a deep golden-brown crust forms.
- 7
Flip the chicken and cook for another 2 to 3 minutes, until the edges are crisp and the centers are just cooked through.
- 8
Toss the hot drained noodles with the sauce until coated and tangled.
- 9
Transfer the noodles to wide, shallow bowls. Top with the chicken, then finish with scallions, white sesame seeds, black sesame seeds, and dried red chili flakes.
FAQ
Nutrition (per serving)
Calories
540
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