‘Lao Gan Ma’ brand Crispy Chilli Oil is very popular among the Chinese food enthusiasts. It is available internationally. In Melbourne where I live, even ordinary supermarket stores sell it. This Crispy Chilli Oil is not very spicy and can be used as a seasoning. Today I mixed some leftover Roasted Chicken with the Crispy Chilli Oil, and enjoyed it with Soba Noodles. If you have ‘Mentsuyu’ (Japanese Noodle Dipping Sauce), which can be made easily, this dish is super quick & easy to prepare.


1 Serving


100g Cooked Chicken *leftover Roasted Chicken would be perfect
2 to 3 teaspoons Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil

Sesame Oil *optional
1 serving Soba Noodles
1 Boiled Egg
‘Mentsuyu’ (Noodle Dipping Sauce)
Spring Onion *finely chopped
Toasted Nori *shredded OR torn into small pieces

  1. Tear OR cut Cooked Chicken into the size that is easy to eat. Today I used leftover Roasted Chicken. Add Crispy Chilli Oil and mix to combine. If the Crispy Chilli Oil needs more Oil, add a little bit of Sesame Oil.
  2. Cook Soba Noodles as instructed. Basically cook noodles in rapidly boiling water for 3 to 4 minutes OR until cooked ‘al dente’. Then drain, rinse in cold water, and drain well.
  3. Place cold Soba noodles in a bowl, arrange Chicken and Boiled Egg on top, pour some ‘Mentsuyu’ sauce, sprinkle with some finely chopped Spring Onion and shredded Toasted Nori, and enjoy.