Peanut chicken noodle salad from Chinese Food Made Easy: 100 Simple, Healthy Recipes from Easy-to-Find Ingredients by Ching-He Huang

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Notes about this recipe

  • Ro_ on March 16, 2020

    I'm a big fan of the Bang Bang Chicken recipe in Ching-He's collaboration book with Ken Hom: Exploring China, and I was sceptical this was going to be much more than a paler imitation of it. The key differences are a different type of noodle, a sauce that needs cooking (and contains fewer ingredients) and a different mix of salad vegetables (bean sprouts, cucumber and spring onion instead of cucumber radish and carrot). I was a little perplexed during the making of the sauce because it kept seizing up, until I realised it needed to come off the heat and have cold water/stock added (not hot) to get the texture right. Overall this was better than I thought it would be, a little lighter than the Bang Bang recipe, but with less complexity of flavour - so I still prefer my old favourite.

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