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.
Spicy Vietnamese-style Plant-based Chick'n Noodle Salad
This bright summer noodle salad is vegan and utterly delicious. Sizzle 100% plant-based chick'n pieces with sweet maple and punchy tamari. Serve over a bed of fibre-rich noodles and veg. Plenty of mint and coriander for freshness. A generous drizzle of sesame oil and fiery chilli paste for punch.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sesame oil (Sesame)
- 160g mangetout
- 2 carrot
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 handful of fresh coriander
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tbsp maple syrup (maple syrup(100%))
- 1 handful of fresh mint
- 1 cucumber
Nutritional Information
Calories: 491
Protein: 24g
Carbs: 53g
Fat: 19g
Spicy Vietnamese-style Plant-based Chick'n Noodle Salad
This bright summer noodle salad is vegan and utterly delicious. Sizzle 100% plant-based chick'n pieces with sweet maple and punchy tamari. Serve over a bed of fibre-rich noodles and veg. Plenty of mint and coriander for freshness. A generous drizzle of sesame oil and fiery chilli paste for punch.
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Cooking Instructions
Before you start
- Bring a large saucepan of salted water to the boil
- Pull out a peeler, a large bowl, a sieve & a large frying pan
Start the prep
- Thinly slice the cucumber into 1/2cm half-moons. Roughly chop the coriander and peanuts. Pick the mint leaves from the stalks and roughly chop. Peel the carrots into ribbons
- Add the carrot to the large bowl with the juice from half the lime and a pinch of salt. Toss to combine
Boil the noodles and veg
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Add the mangetout in the final 2 mins of cooking. Drain together, then rinse under cold water
- Add both to the carrot bowl, along with half the sesame oil, half the tamari and half the maple syrup. Toss to coat
Fry the chick'n
- Heat the large frying pan with the remaining sesame oil on medium-high heat. Once hot, add the chick'n and cook for 4-5 mins, turning once, until golden
- Add half the chilli paste (or to taste), the remaining maple syrup and tamari and cook for 1 min. Remove from the heat
Make chilli peanut oil & finish the salad
- Meanwhile, reheat the now empty saucepan on medium heat with 1 tbsp oil. Once hot, add the peanuts and cook for 1-2 mins, stirring regularly, until starting to turn golden
- Add the remaining chilli paste (or to taste) and cook for 30 secs, then remove from the heat
- Add the cucumber, mint and coriander to the noodles and toss to combine. Taste and add a squeeze of lime, salt and pepper if needed
Plate up
- Serve the noodle salad into bowls, topped with the chick'n. Spoon over the chilli peanut oil to finish
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