Chicken Wings with Seafood Noodles & Fresh Salad
Introduction
This meal brings together crispy chicken wings, rice noodles, seafood broth, and a fresh salad in one bowl.
The chicken wings are marinated with Korean red chilli paste, garlic, soy sauce and spices before being coated and fried. I serve them over rice noodles with seafood broth and a fresh mix of cucumber, tomato, onion and lettuce on the side.
That’s much more natural than “Ultimate Asian Fusion” and “it’s not just a dish, it’s an experience.” I would shorten the title too unless Ultimate Asian Fusion is important to you.
💛 Why You’ll Love This Recipe
- 🍗 Crispy chicken wings: The marinated wings are lightly coated and fried until golden.
- 🦐 Seafood broth: Mixed seafood is gently cooked with Asian paste, chilli oil and spring onions.
- 🍜 Rice noodles: The noodles are served with the seafood broth and crispy chicken wings.
- 🥗 Fresh salad: Cucumber, tomatoes, onion and lettuce add a fresh side to the warm noodles, seafood and chicken.
🍗 Ingredients for the Chicken Wings
- Chicken wings – 1 kg
- Lime juice – juice of 1 lime
- Korean red chilli paste – 1 tbsp
- Garlic paste – 1 tsp
- Oxo seasoning cube – ½ (or use salt)
- Soy sauce – 1 tbsp
- Vinegar – 1 tsp
- Cornflour – 1 tbsp
- Cornstarch – 2 tbsp
- Smoked paprika – 1 tsp
- Black pepper – ½ tsp
- Brown sugar – 1 tsp
- Water – ¼ cup
- Oil – for frying
🦐 Ingredients for the Seafood Broth
- Fresh mixed seafood – 1 pack
- Lime juice or salt – for cleaning
- Asian paste – 1 tsp
- Oxo cube – 1 (or a pinch of salt)
- Chilli oil – 1 tbsp
- Spring onions – 2, chopped
- Water – 2 cups
🍜 Ingredients for the Noodles
- Rice noodles – 1 pack
🥗 Ingredients for the Salad
- Cucumber
- Tomatoes
- Red or white onion
- Lettuce
- Spring onions
- Soft-boiled egg
Marinate the Chicken Wings
Place the chicken wings in a large bowl and add the lime juice.
Add the Korean red chilli paste, garlic paste, Oxo seasoning, soy sauce, vinegar, smoked paprika, black pepper, and brown sugar. Mix well until the wings are coated.
Cover and leave them to marinate in the fridge for at least 30 minutes.
Coat and Fry the Chicken Wings
Add the cornflour and cornstarch to the marinated wings and toss until each piece is lightly coated.
Heat the oil in a deep pan over medium heat. Fry the wings in batches until golden and completely cooked through.
Remove them from the oil and drain on kitchen paper or a wire rack.
Make the Seafood Broth
Clean and prepare the seafood, then set it aside.
Add the Asian paste, Oxo cube, chilli oil, chopped spring onions and 2 cups of water to a pot. Stir and bring to a gentle simmer.
Add the seafood and cook until it is completely cooked through. Avoid cooking it longer than necessary, particularly if you’re using prawns.
Cook the Rice Noodles
Prepare the rice noodles according to the packet instructions.
Once tender, drain them well and set aside while you prepare the salad.
Prepare the Fresh Salad
Slice the cucumber, tomatoes, onion and lettuce and arrange them together.
Add chopped spring onions and the soft-boiled egg only if these are genuinely what you used.
Assemble the Bowl
Place the cooked rice noodles into a deep serving bowl and add a few crispy chicken wings.
Spoon over some of the seafood broth along with the seafood, then add the fresh salad on the side. Serve while the wings, noodles, and broth are warm.
💡 Tips for Success
- 🍗 Marinate the wings: Give the chicken at least 30 minutes to sit in the marinade before frying.
- 🔥 Fry in batches: Avoid overcrowding the pan so the wings fry evenly.
- 🦐 Watch the seafood: Cook it only until it is completely cooked through to avoid overcooking it.
- 🍜 Check the noodles: Follow the packet instructions, as cooking times can vary between rice noodles.
- 🥗 Prepare the salad last: Keep the vegetables fresh and add them when you are ready to assemble the bowl.
❓ Frequently Asked Questions
What kind of seafood can I use?
You can use prawns, mussels, squid or a mixture of seafood. Adjust the cooking time depending on what you use.
Can I make the chicken less spicy?
Yes. Reduce the amount of Korean red chilli paste if you prefer less heat.
Can I prepare anything ahead?
Yes. You can marinate the chicken ahead of time and keep it covered in the fridge until you are ready to cook.
Can I use a different type of noodle?
Yes. You can use another noodle you enjoy, but cook it according to the packet instructions before assembling the bowl.
🌐 Explore More Recipes & Helpful Links
Love this dish? You might also enjoy trying our Prawn in Butter Sauce.
Need tips on how to get your seafood just right? Check out this guide on Perfect Seafood Cooking from BBC Good Food.
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
💛 Follow Tima for More Recipes & Videos:
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