Chinese chicken noodle soup with peanut sauce

Cook an exotic yet easy chicken noodle soup and liven it up with a spicy peanut sauce – ideal for busy weekdays. It's low-calorie, with two of your 5-a-day

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 434
  • fat 14g
  • saturates 3g
  • carbs 25g
  • sugars 7g
  • fibre 6g
  • protein 48g
  • salt 1.9g


  • 1 tbsp sunflower oil
  • 4 skinless boneless chicken thighs
  • 1 garlic clove, crushed
  • 1 thumb-sized piece ginger, grated
  • 500ml chicken stock
  • 1 tsp soy sauce
  • ½ hispi cabbage, finely sliced
  • 150g mushrooms
  • 150g straight to wok noodles (we used udon)
  • 1 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp honey
  • sriracha or other chilli sauce (optional), to serve


  1. Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.

  2. Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

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