Back to Recipe Menu

Bang Bang chicken noodles


  • Gently poach the chicken in water with the star anise, a handful of coriander sprigs and 1 finely sliced onion. Then drain well, shred the chicken and set aside.
  • While the chicken is cooking, heat the oil in a wok or large heavy-bottomed pan and gently saute the remaining onion chopped with the chillies and garlic until tender. Add the peppercorns and toss well. Then add the peanut butter with ¼ cup stock, the fish sauce, juice of 1 lime, tahini and sugar. Mix well and gently cook, adding more stock as needed. Taste for seasoning.
  • When almost ready, place the noodles in a large bowl and cover with boiling water. Set aside for a few minutes, separating with tongs as you do so. Then drain well.
  • To serve, mound the noodles in individual large bowls, sprinkle with a little sesame oil and top with the cucumber, spring onions and a little chopped coriander. Then top with the shredded chicken, a generous amount of the hot peanut sauce and a sprinkling of chopped coriander.


  • 2 skinless chicken breasts, battened out
  • 2 star anise
  • 1 bunch fresh coriander, cleaned well
  • 2 onions
  • 1 tbsp vegetable oil
  • 2 small red chillies, finely chopped
  • 2 large garlic cloves, crushed
  • 1 heaped tspn Sichuan peppercorns, toasted & then ground
  • ½ cup crunchy peanut butter
  • ½ cup chicken stock
  • 1 tbsp Asian fish sauce
  • juice of 1-2 limes
  • 2 tbsp tahini
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1-2 packets Hokkien noodles
  • sesame oil
  • ½ continental (telegraph) cucumber, finely sliced
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm