Vegan Peanut Chick'n with Brown Rice Noodles & Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

2 onion
320g plant-based chick'n pieces (Soya)

(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 pepper
160g green beans
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
200g wide brown rice noodles

(brown rice flour (84%), water)
1 cucumber
1 unwaxed lime

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	144Kcal	500Kcal
	603kJ	2092kJ
Fat	5.5g	19g
of which saturates	0.8g	2.8g
Carbohydrates	15g	52g
of which sugars	2.6g	9.2g
Protein	7.1g	24g
Salt	0.45g	1.5g
Fibre	3.2g	11g

Back

Vegan Prep in 10 1/3 daily fibre 6 plants Low sat fat Family-friendly

Vegan Peanut Chick'n with Brown Rice Noodles & Cucumber Salad

Prep time: 10 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

Hungry kids? This family favourite is ready in 20 minutes. Coconut milk and peanut butter create a creamy sauce that’s big on flavour but gentle enough for younger taste buds - and pairs wonderfully with golden vegan chick'n pieces. With oodles of noodles and a crunchy cucumber salad on the side, it’s a delicious family meal that’s low on effort. Plus, the peppers and green beans can be served on the side for little diners.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Boil a half-full kettle
Pull out a large frying pan, a large saucepan, a medium bowl, a sieve & a measuring jug

Get sizzlin' & prep

Finely dice the onions
Heat the large frying pan with 2 tbsp olive oil on medium-high heat. Once hot, add the onion and vegan chick'n pieces and cook for 4-5 mins, until golden. Season with salt and pepper
Meanwhile, add the peanut butter, miso and 200ml boiling water to the measuring jug, stir until smooth, then set aside
Thinly slice the pepper. Trim and cut the green beans into thirds

Build the flavour

Add the curry powder (use less for less heat) and pepper (make it kid friendly: leave the pepper out of the curry and serve as crunchy crudités on the side) to the chick'n and toss to coat. Cook for 2-3 mins, then stir in the ginger & garlic paste and peanut sauce into the pan
Bring to a boil and simmer for 4-5 mins, until the sauce is thick and coats the chick'n

Time to boil

Bring the large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and simmer for 6-7 mins, until cooked. In the final 4 mins, add the green beans and cook until tender. Drain together, then rinse under cold water
Dice the cucumber into 1cm chunks and add to the medium bowl, along with the juice from half the lime and a pinch of salt

Plate up

Toss the noodles and green beans (make it kid friendly: serve the green beans plain on the side instead) into the chick'n pan and squeeze in the juice from the remaining lime. Season with salt and pepper to taste. Add a splash of water if it's too thick
Serve the peanut chick'n noodles into bowls, with the cucumber salad on the side