- roast chicken (like the one in a bag from the supermarket)
- butter or margarine
- optional garlic infused olive oil
- chilli flakes
- pepper
melt a knob butter in a saucepan, add a drizzle of the oil if using. once it’s melted, add chilli flakes to taste and shred in pieces of the roast chicken. pepper!!! give it a mix and then let it sit/fry until the chicken is browned and crispy. don’t stir it too much or frankly at all.
- chicken stock (i use liquid stock in cartons, but if you’ve got powdered use it! If you’ve got jelly stock use it!)
- noodles (any kind of noodles. I used parpadelle because i had it, but egg noodles or rice noodles would be so good!)
pour enough stock for a meal into the saucepan. go a little at a time at first bc the hot butter will spit! let the stock come to a simmer, then add the noodles and cook for however long the packet says.
once the noodles are cooked, transfer to a bowl and drizzle with chilli oil to taste. or just sprinkle with more chilli flakes!
yum yum in your tum extra chilli will make those sinuses run 🫡🫡🫡