Dinner

Quick & Spicy Chicken Noodles Recipe

ByEthan Lark November 18, 2025November 18, 2025

Introduction

This quick and spicy chicken noodles recipe is a perfect way to transform leftover chicken into a flavorful, satisfying meal. With a spicy kick and crispy chicken skin topping, it’s an exciting dish that comes together in no time.

The image shows a bowl filled with wide, flat noodles that are light beige and slightly shiny, mixed with pieces of shredded cooked chicken that are pale brown and tender-looking. On top, there are crispy, dark golden-brown bits scattered unevenly, adding texture. Thin slices of fresh green onions are sprinkled over everything, giving a fresh green pop of color. Two wooden chopsticks rest on the edge of the white bowl. The bowl is set on a white marbled surface, with part of another bowl visible to the right, containing a colorful salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 leftover chicken legs
200g dried pappardelle or flat Taiwanese noodles
4 garlic cloves, crushed
2 spring onions, white and green parts separated and finely sliced
1-1½ tsp chilli flakes, to taste
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp balsamic vinegar
½ tsp golden caster sugar
2 tbsp rapeseed oil

Instructions

Step 1: Remove the skin from the chicken legs and set it aside. Cook the pasta or noodles according to the package instructions, tearing the chicken meat into the pot for the last 3 minutes of cooking. Drain thoroughly and set aside.
Step 2: In a large heatproof bowl, mix the crushed garlic, spring onion whites, chilli flakes, soy sauce, dark soy sauce, balsamic vinegar, and caster sugar.
Step 3: Place the reserved chicken skin in a pan over medium-high heat and sizzle for 3-4 minutes until crispy. Turn the skin and press down with the back of a fish slice to cook for another 2-4 minutes until crisp. Transfer to a plate lined with kitchen paper, let cool slightly, then crumble into pieces.
Step 4: Using the same pan with the chicken fat, drizzle in the rapeseed oil and heat over medium-high for 3-4 minutes until almost smoking. Remove from heat and pour the hot oil over the garlic and spring onion mixture, stirring well to combine.
Step 5: Add the noodles and torn chicken meat to the bowl and toss everything together. Divide the noodles between serving bowls and sprinkle the crispy chicken skin and spring onion greens on top before serving.

Tips & Variations

For extra heat, adjust the amount of chilli flakes or add a dash of hot sauce.
If you don’t have leftover chicken, poach or roast chicken breasts and shred them before mixing.
Try swapping rapeseed oil for sesame oil to add a nutty flavor.
Use fresh noodles if available for a softer texture.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or in the microwave until warmed through. The crispy chicken skin is best served fresh and may lose its crunch when stored.