Bang Bang chicken with Asian noodles



  • 750ml ( 3 cups) chicken stock
  • 125 ml ( 1/2 cup) Shaoxing wine
  • 4 cm piece ginger, thinly sliced
  • 3 large chicken breast fillets
  • 250g Chang’s Longlife noodles
  • 1/4 Chinese cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 2 large carrots, cut into julienne or shredded
  • 125ml (1/2 cup) Chang’s Oriental Asian Salad Dressing


  1. Combine stock, wine and ginger in a medium saucepan and bring to a simmer over medium heat.
  2. Add chicken, reduce heat to low and simmer 8-10 minutes until chicken is just cooked through.
  3. Remove from stock and set aside to cool slightly. Meanwhile, add noodles to stock and simmer for 2-3 minutes; drain and reserve noodles.
  4. Shred chicken and toss in a large bowl with cabbage, carrot, dressing and noodles.
  5. Serve garnished with toasted nuts, chilli, mint and extra dressing if desired.