Recipe - Sandy Tang’s Lemon Shredded Chicken Noodle [Serves 2]

Recipe - Sandy Tang’s Lemon Shredded Chicken Noodle [Serves 2]


  • 2 x 250g chicken legs, seasoned
  • 3 Tbsp Sichuan peppercorn oil
  • 125g or 2 nests of wholewheat noodles, cooked (follow the instructions on the packet)
  • 5 dried chillies, crushed
  • A handful of coriander, chopped Roasted peanuts, crushed

Sauce Mix:

  • 4 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • ½ Tbsp Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
  • ½ lemon, juice and grated zest
  • 1 red onion, sliced
  • 2 cloves of garlic, chopped


  1. Season the chicken with salt overnight or 30 minutes before cooking.
  2. Boil water in a sauce 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 thoroughly. (Tip: you can use a meat thermometer to check the internal temperature. Aim for 77- 79°C, so it is completely off the bone).
  3. Remove the chicken legs from the pot and pat them dry with kitchen towels. Set aside to cool before shredding with two forks or your fingers.
  4. 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.
  5. Combine the ingredients in the sauce mix and the fried chillies in a mixing bowl.
  6. Add the shredded chicken into the mixing bowl and give it a good toss.
  7. Cook the noodles as per pack instructions.
  8. Place the noodles on a plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts.