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Quick quick bang bang chicken


  • Soak the noodles in boiling water for 4 mins. Then refresh under cold water and drain well. 
  • Heat the satay sauce and stock in a heavy-bottomed pan.
  • Bang the chicken a few times with a mallet. Then remove the skin, shred the meat and add to the satay sauce with 2 tbsp of it's sauce. Stir, briefly cook and taste for seasoning. 
  • To serve, mound the noodles in individual bowls and top with quite a bit of cucumber, the chicken and satay sauce, spring onions, coriander and chillies.


  • 200 gm vermicelli noodles
  • 3 heaped tbsp good quality satay sauce
  • ¼ cup chicken stock
  • 2 bought Asian soy sauce
  • chicken breasts with it's sauce
  • ½-1 telegraph (continental) cucumber, cut into thin rounds
  • 2 spring (green) onions, shredded
  • 2 tbsp fresh coriander leaves
  • 2 small red chillies, finely sliced (optional)

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.

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    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