This is a great way of using up the leftover marinade from cooking Sweet & Spicy Marinated Chicken Drumsticks to make lunch for the next day. This is a laksa style dish so the noodles are the main component with the broth flavouring them (you’ll eat some of the broth slurping the noodles but most of it can be discarded when you’re done).
- Reserved marinade.
- Chicken stock.
- Quartered mushrooms.
- Lime or lemon juice.
- Fish sauce.
- Chilli powder.
- Hard-boiled egg (optional).
- Cooked chicken (shredded from the cooked drumsticks).
- Egg noodles.
- If you’re planning to make the soup then add quartered mushrooms into the marinade when cooking the drumsticks.
- About 40-50 minutes into cooking the drumsticks, tip most of the marinade (including all the mushrooms) into a large noodle bowl (or pot) to make lunch for the following day. Heat the marinade to piping hot (in the microwave or on the stove) to make sure that the chicken juices are thoroughly cooked.
- Dilute the marinade with chicken stock. The amount will depend on how much marinade you have and how many people you’re making this for. You’re making this to taste so try adding a 1/2c at a time.
- The marinade is a bit sweet so you want to balance this for the noodle broth. Add a dash of fish sauce, lime juice (or lemon if you don’t have lime), and chilli powder to taste.
- When serving for lunch the next day, cook dry egg noodles in the broth. Also add cooked chicken from the previous night’s chicken drumsticks. (If cooking for one then you can basically microwave it all in a large noodle bowl).
- Garnish with a sliced hard-boiled egg. You may also want to add sliced long green beans or sliced spring onion.