Super spicy BANG BANG Chicken Noodles | Marion's Kitchen

I have had very good Bang Bang chicken over rice in San Diego. Very good cold spicy chicken contrasted with the mild hot rice.

It was lovely to see you having such fun making and eating! This recipe. I have been seeking a recipe that will approximate the cold chicken/noodles in chili sesame sauce that I have missed since leaving New York and the family owned restaurant near me 30 years ago. I can’t wait to try this and see if it’s close.

Great adaptation of the classic sauce!! But one note to Marion, the locals in Sichuan call it "Bo Bo Chicken". When I was working in Chengdu, we used to buy them off the street corners and ask for an extra helping of the sauce. Blanch some seasonal greens and dunk them in the sauce!! Holy Molly!!! LOL~ Good times!!

Hi
I tried the spicy garlic noodles recipe had everything but the oyster sauce, so went out to buy it. I have a couple of problems with it.
1-The garlic oil didn’t make a difference at all.
2- The sauce was very very salty, I had to tone it down with water and a bit of sugar
3- The Parmesan added another layer of saltiness.
All in all it was way too salty. I followed the recipe to a T. Plus if you use the water from the noodles there goes more salt.

New year new lipstick color? Love it! Plus your recipes keep getting better and better.

I keep watching your videos. I'm your solid fans.

Would you like to use gluten free rice Raman made in Thailand by Greenature Grains and noodle?

I mean, sure, your cooking skills are great, I'll give you that award, but can we talk for a minute about how you could slurp up saucy noodles without getting your white dress stained?

I just made this for dinner. Used sesame paste instead of peanut butter and ramen noodles instead of udon. Yummy!

Love the recipe, and the new look too!

I was watching the blooper outtakes at the beginning of the video and found myself thinking "Has Marion been into the Grey Goose again?" 😂
That said, I have all of the ingredients in-house and will be making some Bang-Bang Chicken Noodles for Saturday evening supper! Thank you, Goddess Marion! Be well and keep the fam safe.

Jesus, I hate the taste of the peppercorns. They spoiled the dish for me🤦🏾‍♂️

I love you recipes, anything spicy, love all the noodles and especially love your laughs. It makes me laugh with you. Thank you for being you and not try to sell anything on your channel.

Love your videos, and everything about it.
The only thing missing is the content, please upload videos more often.

making this tonight, so um its served cold right?

I LOVE spicy! Can't wait to try!

yum

Homegirl refused to touch the chicken and the cucumber with the same hand...mad respect 😭😭

nice choice of food I Love your recipe for your cooking.

Wow, now that's a noodle dish! I definitely will make this for myself!

Hi Marion, love your cooking and personality! Can you please provide a substitute for sesame because my daughter has severe sesame allergy and I want to make this dish! Thanks! Keep the recipes coming!!

WOW, you lost weight! Whats ur secret?? Cuz certainly you eat good food everyday!

I wouldn’t even make a pot noodle in a lovely white top like that, well done!

How come the chicken didn’t get bang banged?

Use peanutbutter an sesame oil!

This was my last video watch of this channel, the 2nd camera angle is unnecessary and too distracting.

Best tip for spring onion is to buy the ones with the roots still attached. Get home and place them in a tall glass with about an inch of water at the bottom and you can trim the tops (usually down to about the first branch, you can go lower but best not to) AND THEY GROW BACK!! And fast, about an inch to two inches every day!! You can use them over and over but change the water everyday, don't top up, change!! Obviously no good if you are using the whole stem but a great way to keep them alive much longer than they would ever last in the fridge!! They look nice in the kitchen too!! I've had them last for weeks.

I buy both red and green sichuan Peppercorns and mix them at a ratio of 1:1. Green peppercorns are more potent than red. They have more of the citrus/floral notes and are more numbing to the lips and tongue. Red Sichuan peppercorns have stronger flavour, while green Sichuan peppercorns have a milder flavour but have a stronger numbing effect. This way I get the best of both in the one go!!

OMG Marion! You are just about the best! Luv ya lol

This seems very delisious food!

I want some

Oh McMazz you,ve Done it agaaain!!!!!!! Well done from Cobberdog

thanks Marlon, looks good

Hi Marion, your videos give me the confidence that I can make any recipe. The ingredient visuals of your videos make me want to make every recipe. Mama Noi is wonderful and funny, I love her Thai stuffed omelette recipe. Thank you for sharing your recipes with the world.

Such a beautiful Victorian blouse!

Is there no sugar added to the sauce? And what noodles exactly are these? They look way smaller than Udon. It looks soo yummy.

Looks delicious Marion
Thank you 😊

Same Marion (what Anindya Basu said). Great Epidsode. Got to see the more real you... its lovely, beautiful, and refreshing. AND THAT DISH LOOKS AWESOME

Love the recipe, just want to point out that the scallions are missing in te recipe.

Hello Marion.. what’s the difference between BANG BANG Noodles and BIANG BIANG Noodles? I

Thin out the peanut butter or the sesame paste with a bit of hot liquid before hand will help with the mixing

I like your new glasses. You looked great with it.

Delicious!!! I mean, I made it because I thought it was going to be good, but it was amazing!! 😋

Can i use tahini?

Love your channel . i make my own sesame paste of toasted sesame seeds.....or maybe you can use tahini

Natasha's kitchen has some compeTITIONNNN. Marion w the constant dubs. Gang Gang

Lvely recipe Marion, love your video's!

I am new to watching your channel.
I love watching you cook. You seem to really enjoy cooking.
Greetings from Texas.

I live in a climate that is warm in the spring and very warm in the summer; this would be a great dish for a warm evening since it is not served hot, rather the sauce is what brings the heat (and the flavor), which is perfectly fine with early everyone in the household. Hope to try it sometime soon.