Bang Bang Chicken Noodle Salad
This vibrant Asian-inspired salad features tender marinated shredded chicken served over vermicelli noodles and crunchy fresh vegetables. Finished with a creamy, sweet chili-mayo dressing and crispy fried shallots, it’s a refreshing, flavorful meal perfect for easy entertaining or quick prep.
Nutrition per serving
Ingredients
4 servings
- 250 g whole-egg mayonnaise
- 60 g sweet chilli sauce
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp rice wine vinegar or lime juice
- 1 tbsp honey
- 1 tbsp sriracha or hot chilli sauce (optional)
- ½ tsp freshly grated garlic
- 600 g boneless, skinless chicken breast
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 60 ml water
- 200 g vermicelli rice noodles
- 115 g shredded wombok cabbage
- 115 g shredded purple cabbage
- 1 carrot
- 90 g bean sprouts
- 2 spring onions
- 25 g roughly chopped coriander leaves
- Crispy fried shallots, to serve
Instructions
- 1
Mix all the dressing ingredients together in a small bowl until well combined.
- 2
Put the chicken in a large shallow bowl. Add sweet paprika, onion powder, pepper, tamari, sugar, and olive oil (do not add water at this stage). Use tongs to mix everything so the chicken is fully coated.
- 3
Heat a large, deep frying pan over medium-high heat. Place the chicken in the pan (no need to add extra oil) and cook for about 3–4 minutes on each side until it is nicely browned and fully cooked. In the last 3 minutes, pour water into the pan to loosen any bits stuck at the bottom. Remove the chicken and place it on a plate. Once it cools a little, shred it using two forks. Mix it well so the seasoning spreads evenly.
- 4
Cook the vermicelli rice noodles by following the instructions on the packet. After cooking, rinse them with cold water and drain well.
- 5
Spread the noodles on a large serving plate. On top, add wombok cabbage, purple cabbage, carrot, bean sprouts, and then the shredded chicken, layering them in this order.
- 6
Pour a generous amount of the creamy bang bang dressing over the top.
- 7
Finish by adding spring onion, coriander, and crispy fried shallots. Serve in the middle of the table so everyone can take their portion.