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.
Dan Dan Chicken Noodles with Pak Choi & Chilli Oil
Turn your favourite Chinese takeaway dish into a homemade weeknight meal. Sizzle free-range British chicken with a moreish sauce of tamari, peanut butter, garlic and hoisin. Pak choi adds extra green goodness. Drizzle with homemade chilli oil for fiery flavour!
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 1 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.)
- 1 tsp chilli flakes
- 6 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)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 3 pak choi
- 2 garlic clove
- 3 spring onion
- 2 carrot
Nutritional Information
Calories: 660
Protein: 43g
Carbs: 54g
Fat: 31g
Dan Dan Chicken Noodles with Pak Choi & Chilli Oil
Turn your favourite Chinese takeaway dish into a homemade weeknight meal. Sizzle free-range British chicken with a moreish sauce of tamari, peanut butter, garlic and hoisin. Pak choi adds extra green goodness. Drizzle with homemade chilli oil for fiery flavour!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan or wok, a small saucepan, a small bowl, a grater & a sieve
Cook the noodles & start sizzlin'
- 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
- Dice the chicken into 3cm pieces
- Heat the large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, until golden brown. Season with salt and pepper
Prep the veg
- Meanwhile, coarsely grate the carrots. Trim and thinly slice the pak choi. Finely slice the spring onions. Finely chop or crush the garlic
- Add the carrot to the chicken pan and cook for another 4 mins, until softened. Season with salt and pepper
Make the sauce
- Add the peanut butter to the small bowl and mix with 2 tbsp hot water, 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, along with half the chilli flakes (for those who'd like the heat) 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 2 tbsp oil on medium heat. Once hot, add the remaining chilli flakes and 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 half 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
- Serve the dan dan chicken noodles into bowls, topped with the spring onion and chilli oil (for those who'd like the heat)
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