bang bang

These veggie Bang Bang Noodles are super quick and easy to make and pack a tasty, spicy kick!

Bang Bang Noodles | Slimming &amp; Weight Watchers Friendly

egg noodles

90 g reduced fat halloumi

courgette (julienned)

carrot (julienned)

corn

garlic

chilli (deseeded and finely chopped)

pinch of chilli flakes (more

tbsp light soy sauce

tbsp rice vinegar

tomato puree

tsp honey

juice of 1/2 a lime

coriander

low calorie cooking spray

spring onions (finely sliced)

Cook

Cook the noodles, according to the packet instructions. This will usually take 4 minutes in a pan of boiling water. Drain.

While the noodles are cooking, mix together the tomato puree, rice vinegar, soy sauce, honey, and lime juice in a small bowl. Set aside.

Spray a frying pan or wok with low calorie cooking spray and place over a medium to high heat. When hot, add the halloumi pieces and cook for around 2 minutes each side until golden. Transfer to a plate and put to one side.

Wipe

Wipe out the wok or pan and give it another spray with low calorie cooking spray. Return to the heat and add the sliced baby corn.

Stir fry for 2 minutes, then add the carrot and courgette and continue stir frying for another 2 minutes.

Add the chilli, chilli flakes, and garlic and cook for 1 more minute.

Add the sauce. When hot, add the noodles to the pan and mix well. Add the halloumi and coriander and allow to cook for 2-3 minutes, stirring until the noodles are thoroughly heated.

Divide

Divide between 2 plates and sprinkle with the spring onions. Enjoy!

Full recipe at - 
https://pinchofnom.com/recipes/bang-bang-noodles/

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Cook the noodles.

Mix together puree, rice vinegar, soy sauce, honey, and lime juice in a small bowl.

Cook the halloumi pieces with low calorie cooking spray.

Wipe out the wok and cook the sliced baby corn with low cal cooking spray.

Fry for 2 minutes then add carrot and courgette.

Add the chilli, chilli flakes, and garlic

Add the sauce, noodles, halloumi and coriander.

Divide between 2 plates.

Bang Bang Noodles - Pinch of Nom

If you like your meals simple, but with a kick then our Bang Bang Pork with Spicy Roast Potatoes will really hit the spot!

Bang Bang Pork with Spicy Roast Potatoes | Slimming &amp; Weight Watchers Friendly

600 g baby potatoes (cut in half lengthways)

paprika

tsp chilli flakes

pork

garlic (crushed)

tsp cider vinegar

soy sauce

tsp chilli powder

tsp reduced fat peanut butter powder

tbsp light sweet chilli sauce

sesame oil

broccoli

tsp sesame seeds (to garnish)

Pre-heat

Pre-heat the oven to 170ºC. Spray a large hob and oven proof casserole dish with low calorie cooking spray and heat on the hob.

Place

Place the halved baby potatoes into the pan, cut side down, and fry in the low calorie cooking spray until they start to colour. This should take around 5 minutes.

Flip

Once starting to go golden, flip over and sprinkle on the paprika and chilli flakes. Leave to cook for another couple of minutes.

While the potatoes are browning, add all of the other ingredients (except the sesame seeds) into a bowl and mix well.

Turn

Once the potatoes have been browned, turn the heat off and add the pork and sauce in between the potatoes. Scatter over the broccoli and place into the oven for 30-35 minutes until the potatoes are cooked through.

Serve

Full recipe at - 
https://pinchofnom.com/recipes/bang-bang-pork-w…y-roast-potatoes/

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Pre-heat oven to 170ºC. Spray hob and oven proof casserole dish with cooking spray and heat the hob

Place halved baby potatoes into pan, cut side down, fry in cooking spray for 5 mins until they colour

Flip over and sprinkle with paprika and chilli flakes. Cook for 2 mins

Add all of ingredients (except sesame seeds) into bowl and mix well while potatoes are browning

Turn heat off and addd pork and sauce in between potatoes. Scatter the broccoli and place into oven for 30-35 mins until potatoes are cooked through

Serve with a sprinkling of sesame seeds

Bang Bang Pork with Spicy Roast Potatoes - Pinch of Nom

Crispy panko king prawns smothered in a creamy, spicy bang bang sauce - I&#039;ll show you how to make these baked OR fried!

Bang Bang Shrimp

225 g (8 ounces) King Prawns (shells removed and prawns deveined)

tbsp cornflour (cornstarch)

120 ml (1/2 cup) buttermilk

150 g (3 cups) panko breadcrumbs

tsp salt

tsp black pepper

tsp garlic salt

tsp celery salt

tsp white pepper

120 ml (1/2 cup) sunflower oil

120 ml (1/2 cup) mayonnaise

tbsp sweet chilli sauce

tbsp sriracha chilli sauce

romaine lettuce (shredded)

spring onions (scallions chopped)

tsp dried chilli flakes

Start by making the bang bang sauce. Place the mayonnaise, sweet chilli sauce, sriracha and honey in a small bowl and mix together, then put to one side while you make the crispy shrimp/prawns.

Pat the king prawns dry using kitchen roll/paper.

Place the cornflour in one bowl.

Place the buttermilk and egg in a second bowl and lightly whisk to combine.

Place the panko, paprika, salt, pepper, garlic salt, celery salt and white pepper in a third bowl and mix together.

Dredge the king prawns in the cornflour, then dip in the buttermilk mixture to coat and finally coat the prawns in the panko mixture. Place the coated prawns on a plate.

Heat the oil in a large frying pan over a medium-high heat.

Once the oil is hot, add the prawns.

Cook for 3-4 minutes, turning once, until golden brown. Then remove from the pan and place on a plate lined with kitchen roll to soak up any excess fat.

Place the shredded romaine on a serving plate, top with the crispy shrimp/prawns and drizzle over 3 tbsp of the bang bang sauce.

Sprinkle on the chopped spring onions (scallions) and the chilli flakes and serve.

https://content.jwplatform.com/videos/nxoIAm0V.mp4

Crispy panko king prawns smothered in a creamy, spicy bang bang sauce.
This dish makes such a fantastic lunch or appetizer!

Bang Bang Salmon! Creamy, sweet, savory, and punchy. Served with some steamy rice and an avocado cucumber salsa. Weeknight perfection!

Bang Bang Salmon with Avocado Cucumber Salsa

salmon filet

all-purpose seasoning mix (this is

mayo

sweet chili sauce

garlic, grated

chili crisp

rice

Prep the Salmon

Cut the salmon into individual portions if you want. Pat the salmon dry. Coat the salmon with the spice mix. Place salmon on a parchment-lined baking sheet.

Make the Bang Bang Sauce

Mix mayo, sweet chili sauce, garlic, and soy sauce in a small bowl. Set half of it aside for after baking.

Bake the Salmon

Spread a small spoonful of sauce over the seasoned salmon pieces. Bake for 10 minutes towards the top of the oven. Then turn the broiler on for another 2-3 minutes, until your salmon looks golden brown and a bit caramelized on top.  

Serve the salmon over rice, with a vegetable of choice, and the reserved bang bang sauce + chili crisp drizzled over top! So easy and so good.

https://content.jwplatform.com/videos/v5PHsZra.mp4

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The most viewed bang bang recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Bang Bang Noodles | Slimming & ...