Express Chicken, Tofu & Peanut-Chilli Udon Noodles
with Baby Spinach & Spring Onion
- Wheat
- Gluten
- Sesame
- Soy
- Almond
- Soy
- May contain traces of allergens
- Crustaceans
- Sesame
- Eggs
A curated edit of the internet’s most viral recipes - ready for your kitchen. Stir-fry tender chicken, veg and udon noodles in a luscious garlicky peanut butter sauce, then finish with a generous sprinkle of crushed peanuts. This is a 15-minute meal that truly lives up to the hype.
Ingredients
1 packet
Udon Noodles
(Contains: Wheat, Gluten)
1
Julienned Carrot
1
Spring Onion
1
Lemon
1 packet
Garlic Paste
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Peanut Nutter
1 sachet
Chilli Flakes
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
320 g
Chicken Breast Strips
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond)
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
sesame oil
(Contains: Sesame)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles and julienne carrot over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.
• Meanwhile, thinly slice spring onion and halve lemon.
• In a large heatproof bowl, combine garlic paste, sesame seeds, peanut butter, a pinch of chilli flakes (if using), and spring onion.
• In a large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds, then pour over the peanut butter mixture.
• Add the soy sauce mix and a squeeze of lemon juice. Mix well to combine.
TIP: The hot oil will bubble up and 'cook' the garlic and chilli.
TIP: Sesame oil can be swapped to olive oil.
• Cut Asian marinated tofu into 2cm chunks.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips and sweet soy seasoning, in batches, until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• To the bowl with the peanut sauce mixture, add cooked noodles, carrot, baby spinach leaves, and reserved water, tossing well to combine.
• Divide 15-minutes peanut butter noodles between bowls. Top with chicken, tofu and garnish 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 Sept 2026- Flavour: Some reviewers found the dish tasty; others felt the flavour was too soy-sauce heavy or not quite balanced enough.
- Ease of prep: Several reviewers found the instructions confusing, particularly around when to combine the sauce and noodles — mixing everything together in the pan at the end of cooking worked better for some.
- Suggestions: Combine the peanut sauce, noodles, carrot, and spinach in the pan with the cooked chicken to warm everything through together; one reviewer also suggested crunchy peanut butter and broccoli instead of spinach for added texture.
- Portions: A couple of reviewers noted the portions were on the smaller side, so keep that in mind if you're cooking for bigger appetites.
