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  • 2 egg noodle nests

  • 1 inch fresh ginger, grated

  • 1 tbsp sesame oil

  • 1 tbsp red Thai curry paste

  • 1 garlic glove, crushed

  • 1 tbsp peanut butter

  • 1 tsp fish sauce

  • 1 can coconut milk

  • 1 red pepper, sliced

  • 150g Quorn chicken pieces

  • 100g French green beans

  • 500ml vegetable stock

  • 1 tbsp sesame seeds

Serves: 2

Complexity: Easy



  1. Cook the egg noodles according to packet instructions

  2. Add the garlic and ginger to a pan and cook on a medium heat until fragrant 

  3. Add the red Thai curry paste and stir until combined with the garlic and ginger

  4. Mix in the peanut butter and fish sauce. Once combined, add in the vegetable broth. Add in the chicken pieces and simmer for 10-15 minutes until the Quorn is cooked through

  5. Finally, add in the coconut milk, red pepper and green beans and cook on a low heat for 2-3 minutes until heated through

  6. Add the cooked egg noodles to a bowl, pour over half of the ramen mix, top with sesame oil, sesame seeds, chopped spring onions and serve

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