You’ll Need
2 chicken thighs, sliced thin, 250g cooked egg noodles, 4 spring onions, sliced
1 tbsp vegetable oil, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil
1 tsp brown sugar, 1 clove garlic, crushed, 1 tsp salt, ½ tsp black pepper
Optional but Dangerous
Extra spring onions, Chilli oil, Sesame seeds, Fresh coriander
Method
Preheat your air fryer to 190°C.
Toss the chicken with half the oil, garlic, salt, and black pepper.
Air fry at 190°C for 10–12 minutes, shaking halfway, until lightly charred round the edges.
While the chicken cooks, gently fry the spring onions in the remaining oil until softened and fragrant.
Add the light soy sauce, dark soy sauce, sesame oil, and brown sugar to create the scallion oil dressing.
Place the cooked noodles into a foil tray or heatproof dish.
Add the cooked chicken and pour over the scallion oil mixture.
Toss thoroughly until every noodle strand is coated.
Return to the air fryer for 3–4 minutes until hot and lightly caramelised in places.
Finish with extra spring onions, sesame seeds, chilli oil, or coriander if using. Serve immediately while steaming hot.