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.
Korean-style veggie chick’n noodles
In our super-tasty, super-satisfying vegan version of a Korean classic, strips of vegetarian chick’n are marinated in tamari, ginger, garlic and oyster sauce, with a hint of chilli, then stir-fried with mushrooms, green beans, pepper and noodles, finished with chilli and basil. Yum!
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 120g chestnut mushrooms
- 80g green beans
- 2 shallot
- 1 chilli
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160g vegan chick'n chunks (Soya, Barley, Cereals Containing Gluten, Eggs, Oats, Rye, Wheat) (soy based chicken-style chunks)
- 1 handful of fresh basil
- 150g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 447
Protein: 28g
Carbs: 69g
Fat: 5.4g
Ingredients
- 2 x chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 320g vegan chick'n chunks (Soya, Barley, Cereals Containing Gluten, Eggs, Oats, Rye, Wheat) (soy based chicken-style chunks)
- 300g brown rice noodles (Brown Rice Flour, Water)
- 240g chestnut mushrooms
- 160g green beans
- 3 shallot
- 1 pepper
- 1 handful of fresh basil
Nutritional Information
Calories: 432
Protein: 27g
Carbs: 66g
Fat: 5.2g
Korean-style veggie chick’n noodles
In our super-tasty, super-satisfying vegan version of a Korean classic, strips of vegetarian chick’n are marinated in tamari, ginger, garlic and oyster sauce, with a hint of chilli, then stir-fried with mushrooms, green beans, pepper and noodles, finished with chilli and basil. Yum!
Cook time:
25 mins
Cuisine:
Korean
Food group:
Vegan
Allergens: Wheat, Soya
Cooking Instructions
Make the marinade
- Finely dice half the chilli (a whole chilli for 4 portions – deseed for less heat), then thinly slice the rest and set aside.
- In a large mixing bowl, combine the diced chilli (to taste) with the tamari, oyster sauce and ginger & garlic paste and mix well.
- Add the chick’n chunks, stir to coat and leave to marinate, stirring every so often.
Create a stir!
- Meanwhile, thickly slice the mushrooms, and trim and halve the green beans. Peel the shallots and cut each into 6 wedges. Deseed the pepper and dice into 2cm squares.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the prepared veg and stir-fry for 5-6 mins.
Simmer the sauce
- Boil a half-full kettle.
- Add the chick’n chunks and marinade to the pan and cook for 6-8 mins. Pour in 150ml boiled water (200ml for 4 portions) and stir well.
Boil the noodles
- At the same time, pick the basil leaves and thinly slice.
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Dish up
- Stir the noodles and half the basil through the stir-fry and cook for 2 mins.
- Scatter over the sliced chilli (to taste) and remaining basil and serve.