Bang Bang Chicken Noodles

Sticky glazed chicken meatballs with a vibrant noodle salad bursting with vegetables. The noodle salad is a kaleidoscope of flavours with noodles, carrot, cucumber, lettuce, spring onions and sesame seeds. Finished with a sriracha and peanut butter spiked dressing. Part of our Feel Good Food recipe series.

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Ingredients

chicken mince 500 g
ginger 10 g (grated)
straight to wok noodles 400 g
smooth peanut butter 2 tbsp
soy sauce 1 tbsp
sriracha 3 tbsp
sesame oil ½ tbsp
carrot 1 (grated)
cucumber ½ (sliced)
little gem lettuce 1 (chopped)
spring onions 4 (chopped)
sesame seeds to garnish

Method

Prepare the meatballs

Grate the ginger. In a bowl mix together the mince with the ginger and 1/3 of the sriracha, season with salt and pepper, then shape them into meatballs (4 per serving).

Cook the noodles

Cook the noodles according to the packet instructions. Drain and rinse with cold water to prevent sticking.

Cook the meatballs

Heat a dash of oil in a large frying pan over a medium heat. Add the meatballs and fry for 7-9 minutes until cooked through and golden.

Prep the vegetables & make the glaze

While the meatballs are cooking, grate the carrot, chop the cucumber, little gem lettuce and spring onions. Mix together in a bowl with the drained noodles and set aside. If you like you can add some sesame oil to the salad and season with salt and pepper.
Make the dressing by combining the peanut butter, soy sauce, the rest of the sriracha, sesame oil and a splash of warm water.

Finish the chicken meatballs

Once the meatballs are cooked, pour some of the dressing into the pan and cook for 1-2 minutes coating all meatballs.

Assemble the salad

Top the noodle salad with the meatballs and any cooking juices from the pan. Finish with the sesame seeds then tuck in and enjoy!

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