Spicy Chicken Chilli Oil Noodles
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Spicy Chicken Chilli Oil Noodles

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30 min
Recipe info icon


30 min
Kway Teow (or any preferred noodles), cooked
1 package
Chicken Thighs
Chilli Garlic Oil
Lao Gan Ma Chilli Oil
14 cup
Black Vinegar
3 tbsp
Soy Sauce
2 tbsp
Chicken Stock Powder
1 tsp
Garlic, sliced thinly
3 cloves
Garnish (Optional)
Coriander, chopped
2 sprigs
Boiled Vegetables of choice
How to cook
Step 1
  • Boil chicken thighs in a pot of water for 15 mins or until cooked and tender. Set aside to cool in the fridge for 10 mins.
Step 2
  • Add 4 tbsp cooking oil and sliced garlic in a small pan over low heat and slowly heat for about 3-4 mins until the garlic starts to turn slightly light brown at the edges.
Step 3
  • Add chicken stock powder into a bowl, pour in the hot garlic oil and mix well.
Step 4
  • Add the remaining Chilli Garlic Oil ingredients into the garlic-chicken stock oil and mix well.
Step 5
  • Distribute the noodles evenly in a bowl and toss them with 2 tbsp of the sauce mix.
Step 6
  • Slice the cold chicken thigh and place on top of the noodles.
Step 7
  • Drizzle more sauce over the sliced chicken, followed by a garnish of chopped coriander and boiled veggies. Enjoy!
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