Boil water in a pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30 – 40 minutes until they are cooked through.

Remove the chicken legs from the pot and pat them dry with kitchen towel. Set aside to cool before shredding with two forks or your fingers.

Add Sichuan peppercorn oil in a pan over a medium heat. Add the crushed dry chillies along with the seeds and keep stirring for 3-5 minutes before removing from heat.

Combine the sauce mix and the fried chillies into a bowl and mix well.

Add the shredded chicken into the bowl and give it a good toss.

Cook the noodles as per pack instructions.

Place the noodles on the plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts and enjoy.