I instagrammed this photo a few days ago, and my gorgeous kindred foodie friend Amy made the same meal yesterday and posted it on Instagram….she makes food look SO good so you should trust her photo rather than mine.
It’s a dish from the latest SBS Feast magazine (issue 24) and is 1. easy 2. healthy and 3. delicious. WIN!!! Oh, and both my boys gobbled it up (though I didn’t add the coriander or spring onion to theirs) so a super big win.
We are rather fond of our huge local Asian grocery store and have the majority of these ingredients on hand but if you don’t your local Asian grocer is bound to have them all.
Liangban Bangbang Ji Mian (Bang Bang Chicken Noodle Salad)
125ml (half a cup) light soy sauce
80ml (third of a cup) Chinese rice wine or dry sherry
1 tbs caster sugar
3 cloves garlic, bruised
4cm piece ginger, sliced
4 chicken breast fillets
200grams bean thread noodles, soaked in cold water for 15 mins
1tsp sesame oil
2 Lebanese cucumbers, thinly sliced
1 carrot, shredded
4 spring onions, thinly sliced
Thinly sliced long red chilli, coriander leaved and roasted peanuts to serve
60ml (quarter cup) tahini or sesame paste
60ml (quarter cup) soy sauce
2 tbs Chinese black vinegar (chinkiang)
1 and a half tbs caster sugar
1 tbs chilli oil
1 tbs sesame oil
1 tsp ground Sichuan pepper
- To make sesame dressing, place all ingredients in a bowl (I use a good size jar and shake it all up – less mess that way), whisking to combine. Set aside
- Place soy sauce, wine, sugar, garlic, ginger and 1L water in a saucepan over high heat and bring to the boil. Reduce heat to low, then add chicken and cook for 10 minutes or until cooked through. Remove from pan and allow to cool. When cool enough for you to handle shred with your fingers (I think it tastes better this way than when cut with a knife too but hey, each to their own). Set aside.
- Drain noodles and cook in a saucepan of boiling water for 2 minutes. Drain again, then place in a large bowl with sesame oil, tossing to combine. Add cucumbers, carrot, spring onionns and shredded chicken, tossing to combine. Divide among serving bowls/plates, drizzle with sesame dressing and serve scattered with chilli, coriander and peanuts.
I actually totally forgot to add the peanuts and I think cashews would work just as well and I would add some toasted sesame seeds next time too. I also think any crunchy vegetable would be lovely in this dish – capsicum, snow peas, even lightly blanched green beans.