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.
Creamy & Mild Peanut Chick'n Noodles with Butternut Squash & Spring Onion
x
Ready in 20
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 1 small butternut squash
- 1 spring onion
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 pepper
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 466
Protein: 25g
Carbs: 64g
Fat: 11g
Creamy & Mild Peanut Chick'n Noodles with Butternut Squash & Spring Onion
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a measuring jug and a peeler
- Boil a kettle
Get sizzlin' & prep the veg
- Peel and cut the butternut squash into 1cm pieces
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n pieces and butternut squash. Cook for 10 mins, stirring frequently until golden brown and cooked through. Season with salt and pepper
- Meanwhile, thinly slice the peppers (make it kid friendly: leave the peppers out of the curry and serve as crunchy crudites on the side instead). Roughly chop the peanuts
- Halve the lime
Prep the sauce
- In the jug, combine 200ml hot water with the peanut butter. Mix until smooth, then stir in the tamari, honey, ginger & garlic paste and the juice from half the lime
- Add the curry powder (use less for less heat) and peppers to the chick'n, toss to coat. Cook for 1 mins then
- pour the peanut sauce into the chick'n pan and toss to combine
- Simmer for 6-8 mins, until the butternut is tender and the sauce has thickened and coats the chick'n
- Season with salt and pepper
Cook the noodles
- Bring the medium saucepan filled with salted water a boil
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
- Toss into the peanut noodles, simmer for 1 min until the noodles are piping hot. Season to taste
Plate up
- Stir the juice from the lime into the peanut noodles. Season with salt and pepper to taste
- Serve the peanut chick'n noodles into bowls. Sprinkle over the spring onion and garnish with the remaining lime, cut in to wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.