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
-
2 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
1 tsp Chinese five-spice(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
-
3 tbsp hoisin sauce (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
30g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
-
100g brown rice noodles(Brown Rice Flour, Water)
- 2 garlic clove
- 1 spring onion
- 2 pak choi
- 1 carrot
- 300g diced British Free Range chicken breast
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 639Kcal |
| 523kJ | 2672kJ | |
| Fat | 4.4g | 22g |
| of which saturates | 0.8g | 3.9g |
| Carbohydrates | 11g | 57g |
| of which sugars | 2.9g | 15g |
| Protein | 11g | 54g |
| Salt | 0.68g | 3.5g |
| Fibre | 1.7g | 8.7g |
Ingredients
Ingredients
-
2 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
1 tsp Chinese five-spice (use half)(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
-
3 tbsp hoisin sauce (use half) (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 2 garlic clove
- 1 spring onion (use half)
- 2 pak choi
- 1 carrot (use half)
- 150g diced British Free Range chicken breast
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 664Kcal |
| 423kJ | 2777kJ | |
| Fat | 3.4g | 23g |
| of which saturates | 0.6g | 4.1g |
| Carbohydrates | 9g | 60g |
| of which sugars | 2.6g | 17g |
| Protein | 8.7g | 57g |
| Salt | 0.55g | 3.6g |
| Fibre | 1.8g | 12g |
Prep in 10
High protein
5 plants
Low sat fat
Dan Dan Chicken Noodles with Peanut Butter & Homemade Chilli Oil
Turn classic Chinese noodles into a weeknight winner. Sizzle free-range British chicken in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour. Now grab your chopsticks and dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan or wok, a small saucepan, a small bowl, a grater & a sieve
Get sizzlin' & prep the veg
- Heat the medium frying pan or wok with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, until golden brown. Season with salt and pepper
- Meanwhile, coarsely grate the carrot (peel optional). Trim and cut the pak choi into bite-sized pieces. Finely slice the spring onion. Finely grate the garlic
Cook the noodles
- Add the noodles to the saucepan of boiling water, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Add the carrot to the chicken pan and cook for another 4 mins, until softened. Season with salt and pepper
Make the sauce
- In the small bowl, mix together the peanut butter with 2 tbsp hot water (1 tbsp for 1 person), until smooth. Stir in the tamari, hoisin and half the garlic
- Add the pak choi to the chicken pan and cook for another 2 mins, then pour in the sauce and a pinch of five-spice
- Cook for a further 2-3 mins, until the sauce has thickened and the chicken is cooked through
Make the chilli oil
- Heat the small saucepan with 1/2 tbsp oil on medium heat. Once hot, add the remaining garlic, along with a pinch of the remaining five-spice. Stir continuously and cook for 30 secs
- Remove from the heat, then stir in the chilli paste (use less for less heat) and a pinch of salt
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Add the cooked noodles to the chicken pan and toss to coat in the sauce and heat through. Add a splash of water if it's too thick
- Share the dan dan chicken noodles between bowls, topped with the spring onion and chilli oil (or to taste)
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