5 Ingredients – Quick & Easy Food
By Jamie Oliver
20 mins
Not Too Tricky
serves 2
About the recipe
With just five simple ingredients and delicious results, this noodle recipe gives you everything you want in a meal.
Recipe From
Ingredients
2 x 200g chicken thighs, skin on, bone in
150g fine rice noodles
200g sugar snap peas
2 tablespoons Worcestershire sauce
2 teaspoons chilli jam
Method
- Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
- Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
- Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
- Once crispy, remove, chop and reserve the skin, discarding the bones.
- Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
- Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
- Use scissors to snip the noodles into roughly 8cm lengths.
- Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
- Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
- Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.
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