Karaage Chicken & Cold Chilli Oil Noodles

Combining crispy Karaage chicken, tangy sauce, and spicy noodles, this dish is ready in 25 minutes for a satisfying yet quick and flavourful meal.

SERVES: 4

• 1 pack Rangitikei Karaage Chicken
• ¼ cup neutral oil – we used peanut oil
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• ¼ cup light soy sauce
• 2 tablespoons Chinese vinegar
• 2 teaspoons sugar
• ¼ cup chili oil (recipe here) + extra to serve
• 500g fresh egg noodles or hokkien noodles
• 1 spring onion, sliced – to serve

1. Cook the karaage chicken in the oven or air fryer as per packet instructions.
2. Heat the oil in a large fry pan over medium-high heat. Cook the shallots and garlic, stirring constantly until they turn golden brown, about 5 minutes. Remove from the heat.
3. In a large bowl, add the soy sauce, vinegar, sugar & chilli oil and mix together. Add the shallots and garlic.
4. Cook the noodles in a large pot of salted boiling water as per packet instructions. Drain and run under cold water.
5. Toss the noodles through the sauce and transfer to a large serving dish. Top with the cooked karaage chicken and drizzle over extra chilli oil (to taste). Sprinkle over the spring onions and serve immediately.