bang bang chicken
This gorgeous Chinese noodle meal is popular with both adults and children alike. It can be
served at room temperature or cooler during the summer months. The dressing is a great way
of introducing any younger children to the flavour of spring onion and ginger.
1200 g water
720 g chicken breast fillets
200 g bean vermicelli noodles
2 teaspoons sesame oil (optional)
2 Lebanese cucumbers, cut into matchsticks
1 spring onion, ends trimmed, thinly sliced
¼ bunch coriander, leaves only
sesame seeds to sprinkle
Sesame peanut dressing
2 spring onions, ends trimmed, chopped
2–3 cm piece fresh ginger, peeled and chopped
90 g hulled tahini
50 g smooth (pure) peanut butter
1 tablespoon soy sauce or tamari
1 tablespoon rapadura sugar (or brown sugar) (optional)
1 tablespoon malt vinegar
1 tablespoon sesame oil
130 g Chicken stock or water
Chilli sauce or chilli oil to taste (optional – omit for baby’s serve)
For the sesame–peanut dressing, place the spring onions and ginger into the mixing bowl and chop 5 sec/speed 6. Scrape down the sides of the mixing bowl with the spatula and repeat.
Add the remaining dressing ingredients and mix 20 sec/speed 8 until well combined. (If using chilli sauce or chilli oil, you may wish to remove your child’s serve of sauce before adding, then mix 3 sec/speed 7.) Transfer the dressing to a bowl and set aside. Clean the mixing bowl.
Place the water into the mixing bowl and place the chicken breasts into the simmering basket. Place the simmering basket into position. Cook 20 min/90°C/speed 2 and then, using tongs, turn the chicken breasts inside the basket to ensure even cooking. Cook for a further 10–12 min/90°C/speed 2 or until the chicken is cooked through. The cooking time will vary depending on the thickness of your fillets – take care not to overcook as the chicken will dry out.
Transfer the chicken to a plate and set aside to cool. Retain the cooking water.
Place the noodles into the mixing bowl (with the retained hot water), breaking them up a little if necessary, and cook 3 min/100°C/Reverse/Gentle Stir or until the noodles are soft. Drain thoroughly through the simmering basket and transfer to a bowl.
When the chicken is cool enough to touch, use your hands to tear it into shreds. Transfer the chicken to a bowl and set aside. Toss the sesame oil (optional) through the noodles then divide the noodles between serving plates. Put the cucumber and shredded chicken on top. Pour over as much sesame peanut dressing as
desired then top with the spring onion, coriander leaves and a sprinkle of sesame seeds.
Baby’s serve: For a younger baby, blend together some chicken, noodles and a little dressing (optional) until smooth, adding as much liquid (water or your baby’s milk) as needed to achieve the desired consistency. For an older baby, keep the puréed consistency lumpier or serve as finger food, along with the cucumber.
Toddler’s serve: Serve as finger food, cutting up as needed. Serve the dressing according to your child’s taste preferences.