Spiced Chicken & Thai Red Curry Noodles for Dinner

Spiced Chicken & Thai Red Curry Noodles for Dinner

with a Chicken & Roast Pumpkin Salad for Lunch

Dinner to lunch
Read more

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Enjoy a saucy noodle dish with Thai-spiced chicken, then add the rest of the chicken to a hearty roast pumpkin salad. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1420kJ Energy, 13.0g Fat, 4.5g Saturated Fat, 22.6g Carbohydrate, 17.9g Sugars, 31.0g Protein, 374mg Sodium.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

½ sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

2 clove


1 unit


1 head


1 bunch


½ packet

udon noodles


1 packet

chicken breast

1 sachet

Thai seven spice blend


¾ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 packet

coconut milk

1 unit


1 unit


1 bag

mixed salad leaves

1 packet

crispy shallots

2 tub

sweet chilli sauce

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3830 kJ
Fat44.2 g
of which saturates26.2 g
Carbohydrate69.9 g
of which sugars16.3 g
Protein45.1 g
Sodium3320 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to the boil. Place the peeled & chopped pumpkin and sesame seeds (see ingredients list) on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to combine. Spread in a single layer and roast until tender, 20-25 minutes.


While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Roughly chop the coriander. Add the udon noodles (see ingredients list) to the boiling water and cook until just tender, 8 minutes. Drain and refresh under cold water.


While the noodles are cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the Thai seven spice blend, a drizzle of olive oil and season with salt and pepper. Add the chicken and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken with a pinch of salt and pepper and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate and cover to keep warm.

TIP: If the pan is a little crowded, cook in batches for best results.


SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Return the frying pan to a high heat with a drizzle of olive oil. Add the garlic, carrot and broccoli and cook, stirring, until the garlic is fragrant, 1-2 minutes. Add the Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute. Reduce the heat to medium-high, add the coconut milk (see ingredients list), soy sauce and brown sugar. Simmer until the veggies are just tender, 7-9 minutes. Add the udon noodles and stir through until heated, 1-2 minutes. Season to taste.


Divide the noodles and veggies between bowls. Reserve two portions of the chicken (about 1 cup) for lunch, then top the noodles (plus any resting juices) with the remaining chicken. Garnish with the coriander.


When you're ready to pack lunch, thinly slice the cucumber into half-moons. Slice the lemon in half. Divide the reserved chicken, roast sesame pumpkin, cucumber, mixed salad leaves, crispy shallots, lemon halves and sweet chilli sauce packets between two reusable containers. Refrigerate. At lunchtime, remove the sweet chilli sauce and drizzle over the salad. Toss to combine and squeeze over lemon juice to taste. Season with salt and pepper.