Quick & spicy chicken noodles
By Ailsa Burt
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make these spicy chicken noodles
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 710
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fat 25g
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saturates 4g
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carbs 82g
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sugars 0g
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fibre 6g
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protein 36g
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salt 1.59g
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
Method
Remove the skin from the chicken and set aside. Cook the pasta or noodles following pack instructions, tearing in the chicken leg meat for the final 3 mins. Drain thoroughly and set aside. Mix the garlic, spring onion whites, chilli flakes, both soy sauces, the vinegar and caster sugar in a large heatproof bowl.
Put the chicken skin in a pan and sizzle over a medium-high heat for 3-4 mins, until crispy, then turn and, using the back of a fish slice, press down and cook for 2-4 mins more until crispy. Set aside on a plate lined with kitchen paper, then leave to cool slightly and crumble into pieces.
Set the pan of chicken fat over a medium-high heat and drizzle in the oil. Heat over a medium-high for 3-4 mins, until almost smoking. Remove from the heat and pour over the garlic and spring onion mixture, stirring well. Mix in the noodles and chicken, divide between bowls and sprinkle over the crispy chicken skin and spring onion greens.
