Preparation time: 50 minutes
Servings: 2
These lemon shredded chicken noodles are quick to prepare and provide a light and refreshing dish which is packed full of aromatic, Asian flavours. Ideal for date night or sharing with the family – the leftovers make a great lunch dish the next day too.
INGREDIENTS
- 2 chicken legs (2x250g)
- 125g or 2 nests of wholewheat noodles
- 3 Tbsp Sichuan peppercorn oil
- 5 dried chillies, crushed
- A handful of coriander, chopped
- Roasted peanuts, crushed
Sauce Mix:
- 2 cloves of garlic, chopped
- 1 red onion, sliced
- 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
- 4 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ Tbsp Lee Kum Kee Pure Sesame Oil
- ½ lemon, juice and grated zest
PREPARATION
Pre-season the chicken legs with salt (at least 30 minutes before cooking up to overnight).
Cook the wholewheat noodles (follow the pack instruction).
Boil water in a pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30 – 40 minutes until they are cooked through.
Remove the chicken legs from the pot and pat them dry with kitchen towel. Set aside to cool before shredding with two forks or your fingers.
Add Sichuan peppercorn oil in a pan over a medium heat. Add the crushed dry chillies along with the seeds and keep stirring for 3-5 minutes before removing from heat.
Combine the sauce mix and the fried chillies into a bowl and mix well.
Add the shredded chicken into the bowl and give it a good toss.
Cook the noodles as per pack instructions.
Place the noodles on the plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts and enjoy.
Tip:
- You can use a meat thermometer to check the internal temperature. Aim for 77-79°C so that it’s completely off the bone.