Dinner

Quick & Spicy Chicken Noodles Recipe

ByHailey Reed November 17, 2025November 17, 2025

Introduction

This quick and spicy chicken noodles recipe transforms leftover chicken legs into a flavorful, comforting meal. Tossed with aromatic garlic, spring onions, and a chili-soy dressing, it’s perfect for a speedy lunch or dinner that doesn’t skimp on taste.

A white bowl filled with wide, flat noodles as the bottom layer, light tan in color and slightly curled, topped with shredded pieces of cooked chicken in pale brown shades, scattered crispy dark brown bits adding texture, and thin slices of bright green scallions spread on top. Two light wooden chopsticks rest across the edge of the bowl. To the right, a glimpse of another white bowl with a colorful salad can be seen on a white marbled surface. 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 aside. Cook the pasta or noodles according to the package instructions. During the final 3 minutes of cooking, tear the chicken meat into pieces and add to the pot. Drain thoroughly and set aside.
Step 2: In a large heatproof bowl, combine the crushed garlic, white parts of the spring onions, chilli flakes, soy sauce, dark soy sauce, balsamic vinegar, and golden caster sugar. Stir well to mix the flavors.
Step 3: Place the reserved chicken skin in a pan over medium-high heat. Sizzle for 3–4 minutes until crispy, then turn. Using the back of a spatula, press down and cook for another 2–4 minutes until crisp. Transfer to a plate lined with kitchen paper to drain, then cool slightly and crumble into pieces.
Step 4: Return the pan with the chicken fat to medium-high heat and add the rapeseed oil. Heat for 3–4 minutes until it’s nearly smoking. Remove from heat and immediately pour the hot oil over the garlic and spring onion mixture. Stir well to infuse the flavors.
Step 5: Add the cooked noodles and chicken to the bowl. Toss everything together to coat evenly. Divide the noodles between bowls, then sprinkle the crispy chicken skin and green parts of the spring onions on top before serving.

Tips & Variations

Substitute leftover chicken legs with cooked shredded chicken breast for a leaner option.
Add a squeeze of lime or a sprinkle of toasted sesame seeds for extra freshness and texture.
Adjust chilli flakes based on your preferred spice level to suit your taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the noodles from drying out. The crispy chicken skin is best added fresh to maintain its texture.

How to Serve

A bowl of wide, flat noodles in a soft light brown color lies at the base, mixed with shredded light beige chicken pieces. Crispy, dark brown bits are scattered over the top, adding texture, while thin, bright green slices of scallion sit atop, providing a fresh contrast. Two light wooden chopsticks rest across the rim of the bowl with a white marbled background setting a clean scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of leftover chicken?

Yes, you can cook fresh chicken separately, shred it, and add it to the noodles. Just ensure it is fully cooked before mixing.

What noodles work best for this recipe?

Flat noodles like pappardelle or Taiwanese-style noodles work well as they hold the sauce nicely, but you can use any wide or flat dried noodles you prefer.