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 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
160g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 tbsp sesame oil (Sesame)
-
1 tbsp maple syrup(maple syrup(100%))
- 1 carrot
- 1 handful of fresh mint
- 80g mangetout
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
-
100g brown rice noodles(Brown Rice Flour, Water)
- 1 midi cucumber
- 1 unwaxed lime
Allergens
Contains:
Soya, Peanuts, Sesame
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 135Kcal | 530Kcal |
| 563kJ | 2216kJ | |
| Fat | 5.7g | 23g |
| of which saturates | 0.9g | 3.4g |
| Carbohydrates | 14g | 54g |
| of which sugars | 3.5g | 14g |
| Protein | 6.2g | 24g |
| Salt | 1.1g | 4.1g |
| Fibre | 2.6g | 10g |
Ingredients
Ingredients
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
2 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 1 carrot (use half)
- 1 midi cucumber (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
-
1 tbsp maple syrup (use half)(maple syrup(100%))
- 80g mangetout (use half)
- 1 handful of fresh coriander (use half)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 1 unwaxed lime (use half)
-
160g plant-based chick'n pieces (use half) (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 handful of fresh mint (use half)
Allergens
Contains:
Soya, Peanuts, Sesame
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 135Kcal | 530Kcal |
| 563kJ | 2216kJ | |
| Fat | 5.7g | 23g |
| of which saturates | 0.9g | 3.4g |
| Carbohydrates | 14g | 54g |
| of which sugars | 3.5g | 14g |
| Protein | 6.2g | 24g |
| Salt | 1.1g | 4.1g |
| Fibre | 2.6g | 10g |
Vegan
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Spicy Vietnamese Plant-based Chick'n Noodle Salad
This bright summer noodle salad is fresh, vegan and utterly delicious. Sizzle 100% plant-based chick'n pieces with sweet maple and punchy tamari. Toss with fibre-rich brown rice noodles and crunchy carrots, cucumbers, and mangetout. Plenty of fresh-cut mint and coriander for a herby touch. A generous drizzle of sesame oil and fiery chilli paste for even more flavour.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater & a large frying pan
Get boiling
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- In the final 2 mins, add the mangetout. Drain together, then rinse under cold water
- Return the cooked noodles and mangetout to the saucepan and toss with the juice from the lime, the sesame oil, half the tamari and half the maple syrup
Sizzle the chick'n
- Heat the large frying pan with the 1 tbsp oil on medium-high heat. Once hot, add the chick'n and cook for 4-5 mins, turning once, until golden
- Add the remaining maple syrup and tamari and cook for 1 min, until coated, then remove from the heat
Meanwhile, build the salad
- Coarsely grate the carrot. Thinly slice the cucumber into 1/2cm half-moons. Pick the mint leaves from the stalks and roughly chop, along with the coriander
- Place all into the saucepan with the noodles and mangetout and toss gently to combine
Plate up
- Roughly chop the peanuts
- Share the noodle salad between plates, topped with the chick'n and peanuts. Drizzle over the chilli paste (or to taste)
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