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.
Serving size
Ingredients
Ingredients
- 1 unwaxed lime
- 1 cucumber
-
200g wide brown rice noodles(brown rice flour (84%), water)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 160g green beans
- 1 pepper
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 onion
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts
Nutritional Information
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 |
Vegan
Prep in 10
1/3 daily fibre
New
6 plants
Low sat fat
Family-friendly
Mild Peanut Chick'n Noodles with Cucumber Salad
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Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a medium bowl, a measuring jug & a peeler
- Boil a kettle
Get sizzlin' & prep the veg
- Finely dice the onions
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion and plant-based chicken 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 smoot, 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 peppers (make it kid friendly: serve as crunchy crudités on the side, instead) to the chick'n, 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
Cook the noodles
- Bring the large saucepan filled with salted 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 half the juice from the lime and a pinch of salt
Plate up
- Toss the noodles and green beans (make it kid friendly: serve 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
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