Karaage Chicken & Cold Chilli Oil Noodles

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.



  • 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.

Free Range Chicken used in this Recipe

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