Spicy Chicken Noodles

Charmaine Lu -
  • 2 roast chicken legs
  • 200g flat rice noodles
  • 4 crushed garlic cloves
  • 2 spring onions, whites and greens separated, sliced
  • 1.5 tsp chilli flakes
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • 2 tbsp oil
  • Remove the skin from the chicken legs and set aside. Cook the noodles until softened, tearing in the chicken meat for the last 3 mins of the cooking time. Drain and set aside. Meanwhile, mix the garlic, chilli flakes, spring onions whites, soy sauces, vinegar and sugar in a bowl.
  • Chop the chicken skin into medium-sized pieces and sizzle in a pan for 4 mins to crisp. Set aside on kitchen paper, then crumble into pieces once cooled.
  • Drizzle the oil into the pan with the chicken fat, and once smoking, remove from the heat and pour in the spring onion and garlic mixture. Stir well, mix in the chicken and noodles, then divide between bowls and scatter with crumbled chicken skin and the greens of the spring onions.
15 mins
2 serving