Ching's bang bang chilli bean prawn noodle salad 

Ching He Huang's delicious noodle dish is light, healthy and has lots of flavour. Ching says the best way to eat this salad is to use a pair of chopsticks, mix it up and dive in!

Bang bang chilli bean prawn noodle salad 

Serves: 2 

Prep: 20 minutes 

Wok time: 3-4 minutes  

Ingredients 

For the noodles

100g dried vermicelli noodles (mung bean noodles if available), soaked in hot water for 5–6 minutes, drained 

½ cucumber, deseeded and sliced into long julienne strips 

40g radishes, thinly sliced 

40g carrots, sliced into long julienne strips


1 red chilli, deseeded and finely chopped


1 large spring onion, finely sliced to julienne strips 

For the prawns

1 tbsp rapeseed oil


10 large raw tiger prawns, shelled and deveined


1 tsp chilli bean paste or sriracha sauce


1 tbsp Chinkiang black rice vinegar or balsamic vinegar


1 tsp tamari or low-sodium light soy sauce 

For the dressing

2 tbsp rapeseed oil


1 tbsp grated ginger


1 tbsp toasted sesame oil 

2 tbsp sesame paste


2 tbsp crunchy peanut butter


2 tbsp tamari or low- sodium light soy sauce


2 tbsp black rice vinegar 

½ tsp dried chilli flakes 

½ tsp ground Sichuan peppercorns 

Toasted mixed black and white sesame seeds, to sprinkle 

Don't forget to check out Ching's top cooking tips!

Method

1. For the noodles: Arrange the drained noodles on two serving plates. Layer the cucumber, radishes, carrots, red chilli and spring onion on top. Cover with clingfilm and chill in the fridge until ready to serve. 

2. For the prawns: Heat a wok over a high heat until smoking, add the rapeseed oil and give the oil a swirl. Add the tiger prawns, chilli bean paste, vinegar and tamari or light soy sauce and toss for 1 minute or until the prawns have all turned pink and are cooked through. 

3. For the dressing: In a bowl whisk together the rapeseed oil, ginger, sesame oil, sesame paste, peanut butter, tamari or low-sodium soy sauce, black rice vinegar, chilli flakes and Sichuan peppercorns to make a smooth dressing. 

4. To serve, remove the noodle salad from the fridge, spoon some of the dressing over. Place the hot spiced prawns on top and sprinkle with black and white toasted sesame seeds. Serve immediately, with any remaining dressing on the side. To eat, toss well to mix. 

TIP: For an easy veggie or vegan swap, use Chinese mushrooms instead of the prawns

This dish works just as well with just white sesame seeds to sprinkle. 

Mung bean noodles can be found in some Asian supermarkets or online, use rice vermicelli noodles if liked.