Dan Dan Chicken Noodles with Pak Choi & Chilli Oil

Serving size

1 person 2 people 4 people

Ingredients

2 carrot
3 spring onion
2 garlic clove
3 pak choi
200g brown rice noodles

(Brown Rice Flour, Water)
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
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)
1 tsp chilli flakes
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
600g British Free Range chicken thighs

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	660Kcal
	611kJ	2761kJ
Fat	6.8g	31g
of which saturates	1.6g	7.1g
Carbohydrates	12g	54g
of which sugars	3.0g	14g
Protein	9.5g	43g
Salt	0.72g	3.3g
Fibre	1.6g	7.2g

Back

High protein 5 plants

Dan Dan Chicken Noodles with Pak Choi & Chilli Oil

Prep time: 15 mins

Total time: 25 mins

Cuisine: Chinese

Food group: Poultry

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!

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

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)