Bang-bang shrimp's creamy-spicy sauce actually originated from Bonefish Grill in 2003, not traditional Asian cuisine like most assume.
Bang-Bang Inspired Rice Noodle Salad
Elevate your lunch game with this refreshing Bang-Bang Inspired Rice Noodle Salad! Toss together silky rice noodles, tender chicken coated in a spicy-sweet Bang Bang sauce, and a medley of crunchy veggies for a vibrant meal that’s bursting with flavor. Perfect for meal prep or a quick work lunch, this dish is both satisfying and oh-so-delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1-2 cups beetroot, carrot mix (this is the Woolworths Rainbow Shredded Coleslaw) (240-480 ml)
- 1 cucumber, chopped
- 1 lime, juiced
- 1/2 tbsp paprika, garlic & onion powder, brown sugar, cayenne (for spice - optional), soy sauce, salt and pepper (7.5 ml)
- 1/4 cup spring onion, thinly sliced (60 ml)
🥩Meat & Seafood(1)
- 500g chicken thighs (1.1 lbs)
🫙Pantry Staples(4)
- 20g crushed nuts (I used peanuts) (0.71 oz)
- 1 tbsp honey (15 ml)
- 1-2 tbsp olive oil (15-30 ml)
- 200g rice noodles (these are pad Thai rice noodles) (7.06 oz)
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha or Tabasco (15 ml)
📦Other(3)
- 1/2 Chilli (optional)optional
- 1/4 cup Greek yoghurt (60 ml)
- 1/4 cup sweet chilli (60 ml)
👨🍳 Instructions
- 1
Boil water and cook rice noodles to packet instructions (usually ~8mins). Drain and rinse noodles with cold water - this will avoid them from sticking together.
- 2
Coat the chicken with spices, and cook over medium heat. Remove from heat and slice into strips. Once cooled, add everything to a large bowl.
- 3
For meal prep, keep the dressing separate to keep the nuts crispy and noodles fresh! Keep up to 4 days (with dressing separate).
💡 Pro Tips
- ✓Rinse cooked rice noodles with ice-cold water for exactly 30 seconds to drop temperature below 70°F, which halts starch gelatinization and prevents the sticky, gummy texture that ruins cold salads.techniqueBelow 70°F
- ✓Toss drained rice noodles with 1 teaspoon neutral oil per 4oz noodles immediately after rinsing to create a protective barrier that prevents clumping for up to 24 hours.ingredient1 tsp per 4oz
- ✓Let cooked chicken cool to room temperature (68-72°F) before slicing to prevent steam from wilting fresh vegetables and creating excess moisture in the salad.timing68-72°F
- ✓Store nuts separately and add just before serving because they absorb moisture at 3-4 times their weight, losing crispness within 2 hours when mixed with dressed ingredients.technique3-4 times weight absorption
- ✓Emulsify bang-bang dressing by slowly whisking oil into mayo-sriracha base at 1-2 drops per second to create stable emulsion that won't separate over 4 days of storage.technique1-2 drops per second
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Bang-bang shrimp's creamy-spicy sauce actually originated from Bonefish Grill in 2003, not traditional Asian cuisine like most assume.
Bang-Bang Inspired Rice Noodle Salad
Elevate your lunch game with this refreshing Bang-Bang Inspired Rice Noodle Salad! Toss together silky rice noodles, tender chicken coated in a spicy-sweet Bang Bang sauce, and a medley of crunchy veggies for a vibrant meal that’s bursting with flavor. Perfect for meal prep or a quick work lunch, this dish is both satisfying and oh-so-delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1-2 cups beetroot, carrot mix (this is the Woolworths Rainbow Shredded Coleslaw) (240-480 ml)
- 1 cucumber, chopped
- 1 lime, juiced
- 1/2 tbsp paprika, garlic & onion powder, brown sugar, cayenne (for spice - optional), soy sauce, salt and pepper (7.5 ml)
- 1/4 cup spring onion, thinly sliced (60 ml)
🥩Meat & Seafood(1)
- 500g chicken thighs (1.1 lbs)
🫙Pantry Staples(4)
- 20g crushed nuts (I used peanuts) (0.71 oz)
- 1 tbsp honey (15 ml)
- 1-2 tbsp olive oil (15-30 ml)
- 200g rice noodles (these are pad Thai rice noodles) (7.06 oz)
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha or Tabasco (15 ml)
📦Other(3)
- 1/2 Chilli (optional)optional
- 1/4 cup Greek yoghurt (60 ml)
- 1/4 cup sweet chilli (60 ml)
👨🍳 Instructions
- 1
Boil water and cook rice noodles to packet instructions (usually ~8mins). Drain and rinse noodles with cold water - this will avoid them from sticking together.
- 2
Coat the chicken with spices, and cook over medium heat. Remove from heat and slice into strips. Once cooled, add everything to a large bowl.
- 3
For meal prep, keep the dressing separate to keep the nuts crispy and noodles fresh! Keep up to 4 days (with dressing separate).
💡 Pro Tips
- ✓Rinse cooked rice noodles with ice-cold water for exactly 30 seconds to drop temperature below 70°F, which halts starch gelatinization and prevents the sticky, gummy texture that ruins cold salads.techniqueBelow 70°F
- ✓Toss drained rice noodles with 1 teaspoon neutral oil per 4oz noodles immediately after rinsing to create a protective barrier that prevents clumping for up to 24 hours.ingredient1 tsp per 4oz
- ✓Let cooked chicken cool to room temperature (68-72°F) before slicing to prevent steam from wilting fresh vegetables and creating excess moisture in the salad.timing68-72°F
- ✓Store nuts separately and add just before serving because they absorb moisture at 3-4 times their weight, losing crispness within 2 hours when mixed with dressed ingredients.technique3-4 times weight absorption
- ✓Emulsify bang-bang dressing by slowly whisking oil into mayo-sriracha base at 1-2 drops per second to create stable emulsion that won't separate over 4 days of storage.technique1-2 drops per second