Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make these spicy chicken noodles
1260 kcal
/serving
15 min
Serves
2
Easy
Asian
Ingredients
- 2 leftover chicken legs
- 200 g dried pappardelle or flat Taiwanese noodles
- 4 garlic cloves crushed
- 2 spring onions white and green parts separated and finely sliced
- 1-1 1/2 tsp chilli flakes to taste
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp balsamic vinegar
- 1/2 tsp golden caster sugar
- 2 tbsp rapeseed oil
Preparation
Not specified
Cooking
- 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.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
1260
Calories
71.1g
Protein
61% DV
80.9g
Carbs
28% DV
70.9g
Fat
91% DV
4.1g
Fiber
11% DV
4.6g
Sugars
884mg
Sodium
59% DV
320mg
Cholesterol
91% DV
| Health Labels | Sugar Conscious Dairy Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
