Express Chicken & Peanut-Chilli Rice Noodles
with Baby Spinach & Spring Onion
- Sesame
- Peanuts
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
A curated edit of the internet’s most viral recipes—ready for your kitchen. These lightning-fast noodles are tossed in a creamy, salty-sweet peanut butter sauce and packed with tender chicken and fresh spinach. Topped with nutty sesame seeds and a hit of chilli, it’s a bowl of pure, TikTok-famous comfort in just 15 minutes.
Ingredients
1
Rice Noodles
1
Spring Onion
1
Lemon
1 packet
Garlic Paste
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Peanut Butter
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Sesame)
1 sachet
Chilli Flakes
1 packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1
Chicken Breast Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Baby Spinach Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes.
• Reserve some cooking water (see ingredients). Drain noodles, rinse and drizzle with olive oil.
• Meanwhile, thinly slice spring onion. Halve lemon.
• In a large heatproof bowl, combine garlic paste, sesame seeds, peanut butter, a
pinch of chilli flakes (if using) and spring onion. Set aside.
• In a large frying pan, heat sesame oil blend over high heat until just smoking,
30 seconds, then carefully pour oil over the peanut butter mixture.
• Add soy sauce mix and a squeeze of lemon juice, then stir well to combine.
TIP: The hot oil will bubble up and ‘cook’ the garlic and chilli.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips and sweet soy seasoning in batches,
tossing occasionally, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• To the bowl with the peanut sauce, add cooked noodles, baby spinach leaves and a splash of the reserved cooking water. Toss well to combine.
• Divide peanut-chilli rice noodles between bowls. Top with chicken.
• Sprinkle with crushed peanuts to serve. Enjoy!
TIP: Add a splash more water if the noodle mixture looks too thick.
Customer reviews
Review summary
Updated on July 2026- Flavour: Many found the flavour mild or one-dimensional; adding extra soy sauce, peanut butter, a touch of sugar, or garlic powder helped bring the sauce to life.
- Ease of prep: Several reviewers found the recipe instructions confusing, particularly around when to pour the hot sesame oil and which vessel to use at each step. Cooking the noodles and chicken simultaneously helped keep everything warm at serving time.
- Suggestions: If the sauce feels too thick or dry, a small splash of reserved cooking water loosens it nicely — reviewers suggest using far less than the stated 250 ml. Some also recommended swapping spinach for bok choy or broccoli to add more vegetable variety.
- Portions: A number of reviewers felt the dish was on the smaller side for two people, and several noted the noodle-to-sauce ratio felt unbalanced, with too many noodles and not enough sauce to coat them.
- Leftovers: Noodles dried out quickly once dressed, so it is best enjoyed fresh rather than saved for later.
