Classic Bang Bang Chicken Noodle Salad

I’m always looking for a salad that actually fills me up. You know the kind—one that doesn’t leave you raiding the pantry an hour later. This bang bang chicken noodle salad does exactly that, and it’s become my go-to lunch when I need something satisfying.

The best part? It comes together in about 30 minutes, and most of that time is just waiting for the pasta to cook and the chicken to poach. While those are doing their thing, I’ll chop up the veggies and whisk together the sauce. The peanut butter and lime juice create this creamy, tangy dressing that coats every noodle and piece of chicken.

I like to make a big batch on Sunday and pack it for lunches throughout the week. The flavors actually get better after sitting in the fridge overnight. Just add the peanuts right before eating so they stay crunchy.

What Kind of Chicken Should I Use?

For this bang bang chicken noodle salad, boneless, skinless chicken breast is your best bet since it’s lean and easy to shred or dice into bite-sized pieces. You can use fresh or frozen chicken breast – just make sure frozen chicken is fully thawed before cooking so it cooks evenly. If you’re short on time, a rotisserie chicken from the store works great too, and you can skip the cooking step altogether. Some people prefer chicken thighs for extra juiciness, and those will work just fine in this recipe if that’s what you have on hand.

Options for Substitutions

This salad is super adaptable, so feel free to make some swaps based on what you have:

• Chicken breast: You can easily swap chicken for shrimp, tofu, or even rotisserie chicken to save time. If using tofu, press it well and pan-fry until crispy for the best texture.
• Rice pasta: Regular pasta, soba noodles, or even ramen noodles work great here. Just cook according to package directions and rinse with cold water after draining.
• Peanut butter: If you have a peanut allergy, almond butter or sunflower seed butter are good alternatives. The flavor will be slightly different but still tasty.
• Soy sauce: Tamari or coconut aminos work as substitutes. If using coconut aminos, you might want to add a pinch of salt since it’s less salty than soy sauce.
• Vegetables: The veggie mix is flexible – try bell peppers, snap peas, or shredded lettuce instead. Just keep the crunch factor in mind and aim for similar textures.
• Peanuts: Cashews, almonds, or sesame seeds make great substitutes if you want a different nutty flavor or have allergies.
• Lime juice: Lemon juice or rice vinegar can step in if you’re out of limes, though lime gives the most authentic flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with this salad is overcooking the chicken, which turns it dry and stringy – pull it off the heat as soon as it reaches 155°F internally, then let it rest for a few minutes before shredding.

Rice noodles can go from perfectly tender to mushy in seconds, so keep a close eye on them and rinse immediately with cold water after draining to stop the cooking process.

Don’t skip saving that cooking liquid from the chicken, as it adds flavor and helps thin out the peanut sauce to the right consistency – if your sauce seems too thick, add a tablespoon of the reserved liquid at a time until it coats the noodles nicely.

For the best texture, make sure to shred the chicken while it’s still warm, and toss everything together right before serving so the noodles don’t absorb all the sauce and become sticky.

What to Serve With Bang Bang Chicken Noodle Salad?

This noodle salad is pretty filling on its own, but I love serving it with some crispy spring rolls or pot stickers on the side for a complete meal. If you want to keep things simple, some prawn crackers or wonton chips are perfect for scooping up any extra sauce at the bottom of the bowl. A light cucumber salad with rice vinegar makes a nice cooling side dish that balances out the spicy chili paste, or you could go with some steamed edamame sprinkled with sea salt. For drinks, iced green tea or a cold beer pairs really well with all those peanut and lime flavors.

Storage Instructions

Store: This noodle salad keeps really well in the fridge for up to 3 days in an airtight container. I like to store the dressing separately if I’m meal prepping, so the noodles and veggies don’t get too soggy. Just toss everything together right before eating for the best texture.

Make Ahead: You can totally prep the components ahead of time to make weeknight dinners easier. Cook the chicken and noodles, chop all your veggies, and mix up the sauce, then store everything separately in the fridge for up to 2 days. When you’re ready to eat, just toss it all together and you’re good to go.

Serve: This salad is great served cold or at room temperature. If you stored it in the fridge, just let it sit out for about 10 minutes before eating to take the chill off. You might want to add a splash of lime juice or a drizzle of extra dressing to freshen it up if it’s been sitting for a day or two.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 50-60 g
• Fat: 36-44 g
• Carbohydrates: 150-170 g

Ingredients

For the salad:

• 10 oz chicken breast (poached and shredded for a tender texture)
• 10 oz rice pasta
• 1 cup cabbage (thinly shredded, about 1/8-inch strips)
• 1 cup carrots
• 1/2 cup cucumber (cut into 2-inch matchsticks)
• 1/4 cup cilantro
• 1/4 cup peanuts (I like Planters dry roasted for the best crunch)

For the dressing:

• 3 tbsp peanut butter (I use Jif creamy to ensure a smooth sauce)
• 2 tbsp soy sauce
• 3 tbsp lime juice
• 1 tbsp honey
• 1 1/2 tsp chili paste (adds a nice kick without being overpowering)
• 1 tsp sesame oil

Step 1: Prepare the Mise en Place and Vegetables

• 1 cup cabbage, thinly shredded
• 1 cup carrots, julienned
• 1/2 cup cucumber, cut into 2-inch matchsticks
• 1/4 cup cilantro
• 1/4 cup peanuts

Shred the cabbage into thin 1/8-inch strips and set aside.

Cut the carrots into thin matchsticks or julienne, then cut the cucumber into 2-inch matchsticks.

Roughly chop the cilantro and crush or roughly chop the peanuts.

Having all vegetables prepped ensures the salad comes together quickly once the noodles and chicken are ready.

Measure out the lime juice and set the cilantro and peanuts aside for garnishing.

Step 2: Poach the Chicken

• 10 oz chicken breast
• Water for poaching

Bring a pot of salted water to a boil and add the chicken breast.

Return to a boil, then reduce heat to a gentle simmer and cook for 10-12 minutes until the chicken is cooked through (internal temperature of 165°F).

Remove the chicken to a plate and reserve about 1/4 cup of the poaching liquid in a small bowl—this liquid will help thin the sauce to the perfect consistency.

Let the chicken cool slightly before shredding.

Step 3: Make the Bang Bang Sauce

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 3 tbsp lime juice
• 1 tbsp honey
• 1 1/2 tsp chili paste
• 1 tsp sesame oil
• 1/4 cup reserved poaching liquid from Step 2

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, chili paste, and sesame oil until smooth and well combined.

I find it helpful to start with the peanut butter and work in the other ingredients gradually to avoid lumps.

Slowly pour in the reserved poaching liquid from Step 2, whisking constantly until you reach a pourable sauce consistency.

The sauce should coat a spoon but still flow easily—adjust with more poaching liquid if needed for your preferred thickness.

Step 4: Cook the Noodles and Shred the Chicken

• 10 oz rice pasta
• Cooked chicken from Step 2

While preparing the sauce, bring a large pot of salted water to a boil and cook the rice pasta according to package directions, usually 3-4 minutes—rice pasta cooks quickly and can become mushy if overcooked, so watch it carefully.

Drain well and set aside.

Meanwhile, shred the cooled chicken from Step 2 using two forks, pulling the meat apart into bite-sized pieces.

I like to do this while the noodles cook to keep momentum in the kitchen.

Step 5: Assemble the Salad

• Cooked rice pasta from Step 4
• Shredded chicken from Step 4
• Prepared vegetables from Step 1
• Bang bang sauce from Step 3

In a large bowl, combine the cooked noodles from Step 4, shredded chicken from Step 4, shredded cabbage, carrots, and cucumber from Step 1.

Pour the bang bang sauce from Step 3 over the noodle mixture and toss everything together until well coated, making sure the sauce reaches all the ingredients.

The warm noodles will help distribute the sauce evenly and allow the flavors to meld slightly.

Step 6: Plate and Garnish

• Crushed peanuts from Step 1
• Fresh cilantro from Step 1

Divide the bang bang chicken noodle salad among serving bowls or plates.

Top each portion generously with the crushed peanuts and fresh cilantro from Step 1.

Serve immediately while the noodles are still warm and the vegetables are crisp.

The contrast between the warm noodles and fresh, cool vegetables creates the best texture and flavor experience.

Classic Bang Bang Chicken Noodle Salad

Delicious Classic Bang Bang Chicken Noodle Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the salad

• 10 oz chicken breast (poached and shredded for a tender texture)
• 10 oz rice pasta
• 1 cup cabbage (thinly shredded, about 1/8-inch strips)
• 1 cup carrots
• 1/2 cup cucumber (cut into 2-inch matchsticks)
• 1/4 cup cilantro
• 1/4 cup peanuts (I like Planters dry roasted for the best crunch)

For the dressing

• 3 tbsp peanut butter (I use Jif creamy to ensure a smooth sauce)
• 2 tbsp soy sauce
• 3 tbsp lime juice
• 1 tbsp honey
• 1 1/2 tsp chili paste (adds a nice kick without being overpowering)
• 1 tsp sesame oil

Instructions

 

• Shred the cabbage into thin 1/8-inch strips and set aside. Cut the carrots into thin matchsticks or julienne, then cut the cucumber into 2-inch matchsticks. Roughly chop the cilantro and crush or roughly chop the peanuts. Having all vegetables prepped ensures the salad comes together quickly once the noodles and chicken are ready. Measure out the lime juice and set the cilantro and peanuts aside for garnishing.
• Bring a pot of salted water to a boil and add the chicken breast. Return to a boil, then reduce heat to a gentle simmer and cook for 10-12 minutes until the chicken is cooked through (internal temperature of 165°F). Remove the chicken to a plate and reserve about 1/4 cup of the poaching liquid in a small bowl—this liquid will help thin the sauce to the perfect consistency. Let the chicken cool slightly before shredding.
• In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, chili paste, and sesame oil until smooth and well combined. I find it helpful to start with the peanut butter and work in the other ingredients gradually to avoid lumps. Slowly pour in the reserved poaching liquid from Step 2, whisking constantly until you reach a pourable sauce consistency. The sauce should coat a spoon but still flow easily—adjust with more poaching liquid if needed for your preferred thickness.
• While preparing the sauce, bring a large pot of salted water to a boil and cook the rice pasta according to package directions, usually 3-4 minutes—rice pasta cooks quickly and can become mushy if overcooked, so watch it carefully. Drain well and set aside. Meanwhile, shred the cooled chicken from Step 2 using two forks, pulling the meat apart into bite-sized pieces. I like to do this while the noodles cook to keep momentum in the kitchen.
• In a large bowl, combine the cooked noodles from Step 4, shredded chicken from Step 4, shredded cabbage, carrots, and cucumber from Step 1. Pour the bang bang sauce from Step 3 over the noodle mixture and toss everything together until well coated, making sure the sauce reaches all the ingredients. The warm noodles will help distribute the sauce evenly and allow the flavors to meld slightly.
• Divide the bang bang chicken noodle salad among serving bowls or plates. Top each portion generously with the crushed peanuts and fresh cilantro from Step 1. Serve immediately while the noodles are still warm and the vegetables are crisp. The contrast between the warm noodles and fresh, cool vegetables creates the best texture and flavor experience.