Szechuan Bang Bang Noodles
A perfect dish for using up left-over rotisserie style chicken. I make a meal out of this by adding noodles. The traditional dish is served simply with chicken and cucumber. A tangy, sweet and spicy sauce.
I prepared this dish for a gathering once and a guest at this home told me that the unusual name came from street vendors who would “bang” on pots and pans to make customers aware of their presence ?? Made sense to me. This dish is great served either at room temperature or chilled.
8 oz. soba noodles, cooked according to package directions, drained 2 cooked chicken breasts, shredded 1 Japanese cucumber (seedless), thinly sliced, slivers 1 small carrot, peeled, thinly sliced, slivers Sauce: 3 cloves garlic, lightly smashed 1small bunch cilantro, leaves 2 stalks green onion ¼ c. peanut butter 3 TB Aloha shoyu 2 TB rice wine vinegar 1 TB honey 2 tsp. dry sherry 2 tsp. chili oil, as needed 1 tsp. sesame seed oil, as needed ½ tsp. freshly ground black pepper salt, as needed Garnish: 2 stalks chopped green onion, ¼ c. cilantro leaves, 2 tsp. toasted, crushed sesame seeds
Onto serving platter; arrange noodles. Top with chicken, cucumber and carrots. Set aside until ready for service. In a blender; combine sauce ingredients. Process until smooth and consistency as desired. Taste for seasoning; add oil, salt and pepper as needed.
For service: Pour sauce over dish. Garnish with green onion, cilantro and sesame seeds. Serves 2-3.