Sometimes dinner calls for bold flavours and minimal fuss. This Bang Bang Chicken Tray Bake with Lian Huat Fresh Noodles is exactly that — spicy, sweet, and tangy chicken baked in the oven with fresh vegetables and noodles all in one pan. It’s hearty, comforting, and guaranteed to please a crowd.
Ingredients
- 500g Lian Huat Fresh Noodles
- 1 packet Farro Bang Bang Chicken
- 350ml chicken stock
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp sriracha or other hot sauce
- 1 tbsp tamarind purée
- 2 tbsp soy sauce
- 1 bunch broccoli stems
- 1 packet bok choy, cut into small wedges
- 1 bunch spring onions, cut
Method
Roast the chicken: Preheat oven to 180°C. Place the Bang Bang Chicken and its marinade into a lipped roasting pan with chicken stock, kecap manis, sriracha, tamarind purée, and soy sauce. Bake for 30 minutes, basting halfway.
Layer the noodles and vegetables: After 30 minutes, remove chicken from the pan and set aside on a plate. Into the same pan, layer broccoli stems, Lian Huat Fresh Noodles, spring onions, and bok choy. Place the chicken back on top. Bake for another 20–25 minutes, adding extra chicken stock if needed.
Finish and serve: Remove the chicken once cooked and let it rest. Stir the noodles and vegetables well to soak up all the delicious sauce. Return the pan to the oven for 5 minutes while the chicken rests.
Plate up: Divide noodles and vegetables into bowls, top with chicken, and scatter with sesame seeds and sliced chilli. Serve hot.
For full recipe please visit Farro: https://www.farro.co.nz/recipe/bang-bang-chicken-and-noodle-tray-bake
Easy Entertaining, Big Flavours
This Bang Bang Chicken Tray Bake is proof that you don’t need a dozen pots and pans to create a meal that feels special. With Lian Huat Fresh Noodles as the base, you’ll get an authentic, springy noodle dish baked with all the rich flavours of the chicken and sauce.
It’s dinner made easy — just bake, stir, and serve.