sichuan bang bang noodles

Noodles & Pasta

Sichuan Bang Bang Noodles

Spicy, tangy noodles tossed in a bold Sichuan sauce made with chili oil, garlic, and sesame paste. It’s a vibrant dish with layers of heat, nuttiness, and freshness.

Ingredients

1/2 pound chinese wheat noodles or whole-wheat spaghetti
1/3 cup newman's own lighten up low fat sesame ginger dressing
1/4 cup thai-style sweet chili sauce
3 tablespoons creamy peanut butter
1 medium orange, zested and juiced
1 teaspoon hot chili oil, or to taste (sriracha may be substituted)
2 cups shredded chicken
2 cups broccoli coleslaw mix
1 hothouse (seedless) cucumber, cut in 1/2-inch dice
1 small red bell pepper, cut in 1/4- inch dice
1/2 cup chopped fresh cilantro salt and pepper

Directions

Bring 4-quarts of salted water to a boil over high heat; add pasta and cook until al dente stage is reached. Drain pasta; rinse with cold water and return to pan.
Place salad dressing, chili sauce, peanut butter, orange juice and zest in a small bowl; whisk to combine. Stir in 1 teaspoon chili oil. Taste. If more heat is desired, add additional chili oil, a teaspoon at a time, until seasoned to taste - exercise caution as chili oil is very hot.
Pour sauce over noodles. Add chicken, broccoli slaw, cucumbers, bell pepper, and 1/2 cup cilantro; toss to combine. Add salt and pepper to taste. Line a platter with lettuce leaves, top with noodles and garnish with reserved 2 tablespoons cilantro and chopped peanuts. Serve at room temperature.