Bang Bang Chicken Noodles in 15 Minutes

These bang-bang noodles with chicken make a fast, flavourful weeknight dinner that comes together in about 15 minutes. Tender chicken, crisp vegetables and rice noodles are tossed in a bold, slightly spicy sauce for a satisfying meal the whole family will enjoy. The sauce balances savoury oyster and soy notes with a hit of Sriracha heat, finished with fresh herbs and crunchy peanuts for texture.

⭐️ Why this recipe works

• Fast and reliable: With minimal prep and a short cook time, this recipe is ideal for busy evenings.
• Balanced and vegetable-packed: A variety of colourful vegetables add texture, nutrients and visual appeal.
• Bold flavour: Oyster sauce and dark soy create a savoury base, while Sriracha adds controlled heat.
• Flexible: Easily swap proteins or vegetables to suit what you have on hand.

🧾 Ingredients overview

• Chicken breast: Lean protein that cooks quickly when diced.
• Brown rice noodles: Quick-cooking noodles that soak up the sauce.
• Olive oil: For frying the chicken and vegetables.
• Red onion, courgette (zucchini), carrots, red pepper, green jalapeño: A mix of textures and flavours—sweet, fresh and mildly spicy.
• Green onions and fresh herbs (basil and coriander): Brighten the finished dish.
• Roasted peanuts: Chopped, for a crunchy garnish.
• Sauce ingredients: Oyster and spring onion sauce, Sriracha, dark soy sauce and a little water to loosen the sauce.

See the recipe card below for exact quantities and full ingredient details.

👩🏻‍🍳 Here’s how to make it

Bang Bang Noodles — Step by step

• Step 1 — Prep and cook noodles & chicken: Slice and prepare all vegetables before you start. Cook the brown rice noodles according to the package, drain and set aside. Heat oil in a skillet and brown the diced chicken until golden; transfer to a plate.
• Step 2 — Sauté the vegetables: In the same pan, sauté red onion until fragrant. Add courgette ribbons, carrot ribbons, red pepper strips and diced jalapeño; stir-fry for 2–3 minutes until just tender-crisp.

• Step 3 — Make the sauce: Whisk oyster and spring onion sauce with Sriracha, dark soy and a little water. Pour into the pan, bring to a simmer and let it reduce briefly so the flavours concentrate.
• Step 4 — Combine and serve: Return the chicken to the skillet, add the drained noodles and toss to coat evenly in the sauce. Stir in chopped basil and coriander, then finish with chopped roasted peanuts and extra basil leaves. Serve immediately while hot.

📖 Variations

• Different proteins: Use tofu, shrimp or thinly sliced beef instead of chicken.
• Swap vegetables: Broccoli, snow peas, mushrooms or baby corn all work well.
• Adjust the heat: Reduce or omit the Sriracha for a milder result, or add more for extra spice.

💡 Chef’s Guide: Expert Tips

These tips will help the recipe turn out perfectly every time:

• Prep everything first: Stir-fries cook fast—having ingredients ready makes the process smooth.
• Don’t overcook: Keep vegetables slightly crisp and avoid soggy noodles by removing them from water at the recommended time.
• Adjust sauce consistency: Add a splash more water to loosen the sauce or simmer briefly to thicken it.
• Fresh herbs: Stir in fresh basil and coriander at the end to preserve their aroma and colour.

🍯 Storing and reheating leftovers

Fridge: Store leftovers in an airtight container for up to 3 days. Freezer: Not recommended—the noodles and sauce lose texture when frozen. Reheat: Warm gently in a skillet over medium heat until heated through, or microwave in short intervals, stirring between sessions.

❓Recipe FAQs

Easy Bang Bang Noodles with Chicken — Recipe

Ingredients

• 300 g chicken breast, boneless skinless, diced
• 200 g brown rice noodles (or another long noodle)
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 courgette (zucchini), peeled into ribbons and halved lengthways
• 2 small carrots, peeled into ribbons
• 1 red pepper, cut into matchsticks
• 1 green jalapeño, finely diced
• 3 green onions, finely sliced
• ½ bunch fresh basil, chopped (about ¼ cup)
• ½ bunch fresh coriander (cilantro), chopped (about ¼ cup)
• 3 tablespoons roasted peanuts, chopped

For the sauce

• 120 g sachet oyster and spring onion sauce (about 1¼ cups)
• 2 tablespoons Sriracha chilli sauce (adjust to taste)
• 3 tablespoons dark soy sauce
• 2 tablespoons water

Instructions

1. Prep all ingredients before you begin. Whisk the sauce ingredients together in a small bowl.
2. Cook the brown rice noodles according to package instructions. Drain and set aside.
3. Heat the olive oil in a nonstick skillet over medium-high heat. Brown the diced chicken until golden and cooked through, then remove to a plate.
4. Add the red onion to the pan and cook until soft. Toss in the courgette, carrot ribbons, red pepper and jalapeño and stir-fry for 2–3 minutes until just starting to soften.
5. Return the chicken to the pan, pour in the sauce and bring to a quick simmer. Turn the heat up briefly to allow the sauce to reduce slightly, stirring so it coats the ingredients.
6. Add the cooked noodles, chopped basil and coriander, and toss everything together until the noodles are well coated.
7. Serve immediately topped with chopped roasted peanuts and extra basil leaves.

Notes

• Avoid overcooking the noodles and vegetables to maintain good texture.
• Adjust the Sriracha to control spice level—start with less and add more to taste.

Nutrition

Calories: 337 kcal | Carbohydrates: 47 g | Protein: 22 g | Fat: 7 g | Sodium: 896 mg | Fiber: 6 g (per serving, approximate)

Meet the Chef

Hi, I’m Debs — a chef trained in classic techniques who focuses on flavourful, budget-friendly meals that are simple to prepare. I hope this recipe becomes a go-to for quick weeknight dinners.