Description
A quick and spicy chicken noodles recipe using leftover chicken legs and pappardelle or flat Taiwanese noodles, tossed in a flavorful garlic, chilli, and soy sauce dressing with crispy chicken skin topping for added texture and flavor.
Ingredients
Scale
Chicken and Noodles
- 2 leftover chicken legs
- 200g dried pappardelle or flat Taiwanese noodles
Sauce and Seasoning
- 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
- Prepare Chicken Meat and Noodles: Remove the skin from the chicken legs and set it aside. Cook the dried pappardelle or flat Taiwanese noodles according to the package instructions. During the final 3 minutes of cooking, tear the chicken leg meat into pieces and add it to the noodles to heat through. Drain thoroughly and set aside.
- Make Crispy Chicken Skin: Place the reserved chicken skin in a pan and sizzle over medium-high heat for 3-4 minutes until it starts to become crispy. Turn the skin over and press down firmly with the back of a fish slice. Cook for an additional 2-4 minutes until the skin is evenly crispy. Remove from the pan and place on a plate lined with kitchen paper. Let cool slightly, then crumble into pieces.
- Prepare Garlic and Spring Onion Mixture: In a large heatproof bowl, combine the crushed garlic, white parts of the spring onions, chilli flakes (adjust to your preferred heat level), soy sauce, dark soy sauce, balsamic vinegar, and golden caster sugar.
- Heat Oil and Combine Sauce: Return the pan used for the chicken skin to medium-high heat. Drizzle in the rapeseed oil and heat for 3-4 minutes until nearly smoking. Remove the pan from heat and carefully pour the hot oil over the garlic and spring onion mixture in the bowl, stirring well to release the flavors.
- Toss Noodles with Sauce and Serve: Add the cooked noodles and chicken meat to the dressed garlic and spring onion mixture. Toss everything together until well combined. Divide the noodles into serving bowls, then sprinkle the crumbled crispy chicken skin and sliced green parts of the spring onions over the top as garnish. Serve immediately.
Notes
- Using leftover chicken legs makes this dish quick and easy.
- Adjust chilli flakes to control spiciness according to your taste.
- Ensure chicken skin is pressed flat during cooking for maximum crispiness.
- Rapeseed oil is a great choice for high-heat cooking due to its smoking point and mild flavor.
- This recipe works well with various flat noodles; substitute based on availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: spicy chicken noodles, quick chicken noodle recipe, leftover chicken recipe, pappardelle noodles, Asian noodles, garlic chilli noodles, crispy chicken skin
