- 15MINS
- 15MINS
- Serves 2
- 449KCAL
These veggie Bang Bang Noodles are super quick and easy to make and pack a tasty, spicy kick!
Also in these categories:
Easy Peasy 
- Gluten Free Use GF noodles and soy sauce
- Vegetarian
5
NutritionPer Serving
- Calories449
- Carbs58g
- Protein23g
- Fat10g
- Saturates5.7g
- Sugars24g
Your dishes
You’re amazing, look at the Bang Bang Noodles dishes you’ve made…
Amy Forsyth, Falkirk
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These Bang Bang Noodles pack a tasty, spicy kick and are the perfect combination of salty halloumi and sweet chilli sauce.
They’re really quick and easy to make which means they’re perfect for a midweek meal after a busy day at work. We’ve used halloumi in this dish to make it suitable for vegetarians, but it would also be delicious with a thinly sliced chicken breast instead of the cheese. If you choose to use chicken breast instead of the halloumi, then do make sure that you adjust the nutritional and calorie info accordingly!
Like your food with a bit of extra heat? Simply leave the seeds in your chilli or add some more chilli flakes to turn the spice up a notch. Similarly, if you prefer your food a bit milder, make sure to deseed the chilli as we’ve done and simply add less chilli flakes to suit your taste.
What diets are these Bang Bang Noodles suitable for?
These Bang Bang Noodles are suitable for vegetarian diets.
They can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives:
- Soy sauce
- Dried egg noodles
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Bang Bang Noodles?
This recipe is super simple and you should be able to find all of the ingredients you need in your local supermarket.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Oh my days this never fails to make me feel happy inside
I added a bag of beansprouts to the recipe just because I love them with noodles. If you like a saucier dish I would double the sauce part of the recipe.
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‘Was surprisingly good and quite simple to prepare. I had some pepper halves that needed using so I popped them in as well. Will add more spice next time I make it.’
Lili
How many calories are in these Bang Bang Noodles?
There are 449 calories per portion in these Bang Bang Noodles which means they fall into our Weekly Indulgence category.
These Bang Bang Noodles are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Cook the noodles, according to the packet instructions. This will usually take 4 minutes in a pan of boiling water. Drain.
Step 2
While the noodles are cooking, mix together the tomato puree, rice vinegar, soy sauce, honey, and lime juice in a small bowl. Set aside.
Step 3
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.
Step 4
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.
Step 5
Stir fry for 2 minutes, then add the carrots and courgettes and continue stir frying for another 2 minutes.
Step 6
Add the chilli, chilli flakes, and garlic and cook for 1 more minute.
Step 7
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.
Step 8
Divide between 2 plates and sprinkle with the spring onions. Enjoy!
What could I serve with these Bang Bang Noodles?
These Bang Bang Noodles are delicious when served alongside any of the following accompaniments:
Easy Peasy Easy Peasy Easy PeasyEdamame and Carrot Salad
Pork and Prawn Sui Mai
Spicy Baked Tempura
Very Green Zingy Kale Salad
How do you know when these Bang Bang Noodles are cooked?
You’ll need to cook your noodles according to the packet instructions, which should take around 4 minutes in a pan of boiling water.
The halloumi needs to be cooked for about 2 minutes on each side or until golden brown, and the vegetables should be cooked until tender which should take around 7-8 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Bang Bang Noodles in the fridge?
Once you’ve put it out, ideally you should eat this dish within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of these Bang Bang Noodles in the fridge for approximately 3 days or so.
Can I freeze these Bang Bang Noodles?
No, we don’t recommend freezing this recipe.
How do I reheat these Bang Bang Noodles?
Reheat in a pan for 3-5 minutes, stirring halfway through, until piping hot.
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Bang Bang Noodles
These veggie Bang Bang Noodles are super quick and easy to make and pack a tasty, spicy kick!
- Gluten Free
- Vegetarian
- Prep Time
15 MINS
- Cook Time
15 MINS
- KCals 449
- Carbs 58G
- Serving
2 2
- Up
- Down
- Metric/Cups
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Ingredients
- 2 nests of dried egg noodles
- 90 g reduced fat halloumi cut into 2.5cm slices
- 1 courgette julienned
- 1 carrot julienned
- 75 g baby corn cut into slices
- 2 cloves of garlic crushed
- 1 chilli deseeded and finely chopped
- pinch of chilli flakes more or less according to taste
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 1 tbsp tomato puree
- 2 tsp honey
- juice of 1/2 a lime
- handful of fresh coriander chopped
- low calorie cooking spray
- 2 spring onions finely sliced
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- 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 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 between 2 plates and sprinkle with the spring onions. Enjoy!
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Recipe notes
Add more or less chilli flakes depending on how spicy you like it!
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6 comments
See what others have to say
HanHTuesday 14th February 2023
Made the Bang Bang Noodles, was delicious, I swapped corn for sugar snap peas worked just as well. Will be making it again for sure! Thank you ☺️
Reply
SharonWednesday 15th February 2023
Hi HanH, Thanks for your lovely comment, we’re so pleased you thought our Bang Bang Noodles were delicious!
Reply
KATIE AKRIGGThursday 17th June 2021
Hi, could I cook this, have half, then have the other half out of the fridge the day after?
Reply
HollyMonday 28th June 2021
Hey Katie, yes you can keep any leftovers in the fridge for up to 3 days and reheat in a pan for 3-5 minutes, stirring halfway through, until piping hot. Hope that helps!
Reply
Hannah MargerisonSunday 8th November 2020
Loved this dish! The flavour was so good! I’ll definitely be making this again!
Reply
SharonTuesday 10th November 2020
Hi Hannah,
We’re really pleased you enjoyed this recipe and that you’ll be making it again. Thanks for taking the time to let us know.
Reply
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