North Star Theory
North Star Theory · Kitchen & nutrition
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  • Broccoli

      • Coconut peanut chickpea noodles · 2 servings

  • Canned chickpeas

      • Coconut peanut chickpea noodles · 2 servings

  • Canned coconut milk

      • Coconut peanut chickpea noodles · 2 servings

  • Dried plain wheat noodles

      • Coconut peanut chickpea noodles · 2 servings

  • Fresh ginger

      • Coconut peanut chickpea noodles · 2 servings

  • Garlic

      • Coconut peanut chickpea noodles · 2 servings

  • Light soy sauce

      • Coconut peanut chickpea noodles · 2 servings

  • Lime juice

      • Coconut peanut chickpea noodles · 2 servings

  • Rapeseed oil

      • Coconut peanut chickpea noodles · 2 servings

  • Smooth peanut butter

      • Coconut peanut chickpea noodles · 2 servings

  • Water

      • Coconut peanut chickpea noodles · 2 servings

Coconut peanut chickpea noodles

2 servings

Serving illustration of creamy coconut-peanut noodles with chickpeas and broccoli in a green-rimmed bowl.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

One dish at a time

Your prep outline

This is a preparation outline, not the full method. Read each full recipe before cooking. Timings are estimates per recipe, not a promise of combined batch time. Check each recipe's equipment, allergens and method before starting.

  1. Dish 1. Coconut peanut chickpea noodles

    Estimated: 15 min preparation · 20 min cooking

    • Prepare the original two-portion batch: 150 g egg-free wheat noodles, 240 g drained chickpeas and 250 g broccoli, with the full listed sauce quantities. Follow the noodle packet, not a rice-noodle substitution.
    • Start the broccoli in the measured water, then add coconut milk, peanut butter, soy sauce and chickpeas as the full method directs. Cook the noodles while the sauce simmers; combine until hot throughout and finish with the measured lime juice.
    • Serve what you need promptly and divide saved food into shallow portions for the storage guidance below. Transfer unused coconut milk out of its can and follow its label. Reheat a saved portion only once, loosening with a little water and stirring until steaming throughout.

    Noodles absorb sauce as they stand; stored texture is not kitchen-tested. Keep this fixed batch at two portions; freezer quality has not been assessed. This vegan recipe contains peanuts, wheat/gluten and soya; retain all label checks. This outline does not replace the full method or storage instructions.

    Open full cooking instructions

Full cooking instructions

Coconut peanut chickpea noodles

2 servings · Estimated: 15 min preparation · 20 min cooking

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Not yet kitchen-tested. Preparation and cooking times are estimates.

Editorial review: Gabriel Silva · 2026-10-23

Read the full method before you start. Wash your hands, use clean equipment and check the labels of every ingredient for allergens.

You will need

  • Deep frying pan or wok with a fitted lid, and hob
  • Saucepan, colander and heatproof spoon
  • Knife, board, grater, jug, scales and measuring spoons

Important ingredient notes

  • This is one fixed batch. Keep the listed quantities, pan size and method; repeat the batch for more people instead of enlarging it. Timings and results are estimates pending physical cooking and tasting by NST.
  • Stir peanut butter before weighing if the oil has separated. Noodle thickness varies; follow the packet and finish them close to the sauce.

Allergens & ingredients

  • Contains peanuts, wheat/gluten and soya. Check coconut milk and noodles for other allergens and precautionary statements.
  • Check every ingredient and may-contain label and avoid cross-contact. Vegetarian or vegan suitability is not an allergen-free guarantee.

Meal-prep notes

  • Prepare the original two-portion batch: 150 g egg-free wheat noodles, 240 g drained chickpeas and 250 g broccoli, with the full listed sauce quantities. Follow the noodle packet, not a rice-noodle substitution.
  • Start the broccoli in the measured water, then add coconut milk, peanut butter, soy sauce and chickpeas as the full method directs. Cook the noodles while the sauce simmers; combine until hot throughout and finish with the measured lime juice.
  • Serve what you need promptly and divide saved food into shallow portions for the storage guidance below. Transfer unused coconut milk out of its can and follow its label. Reheat a saved portion only once, loosening with a little water and stirring until steaming throughout.

Noodles absorb sauce as they stand; stored texture is not kitchen-tested. Keep this fixed batch at two portions; freezer quality has not been assessed. This vegan recipe contains peanuts, wheat/gluten and soya; retain all label checks. This outline does not replace the full method or storage instructions.

The full method

  1. Start the vegetables

    Warm oil in the deep pan over medium heat. Stir in ginger and garlic for about 30 seconds without browning them. Add broccoli and all the measured water, cover and cook for about 4–5 minutes, stirring once, until the broccoli begins to soften.

  2. Make it creamy

    Add coconut milk, peanut butter and soy sauce. Stir until the peanut butter is dispersed, then add chickpeas. Simmer gently, uncovered, for about 5–7 minutes, stirring, until chickpeas are hot through and broccoli yields to a fork while retaining some bite. Add a small splash of drinking water if the sauce catches.

  3. Cook the noodles

    While the sauce simmers, cook the noodles using their full packet instructions. Drain them when tender; do not rinse unless the packet directs it.

  4. Toss and finish

    Fold the noodles into the sauce over low heat until coated and hot throughout. Remove from the heat and stir in all the lime juice. Divide into two bowls and serve promptly. Sauce thickens as it stands, so avoid delaying the meal after combining it.

Swaps & variations

  • Replace broccoli with 250 g fresh green beans, trimmed and cut short; cook until tender and allow extra time if necessary.
  • Tahini is not a peanut-allergy-safe swap by default and contains sesame. A different nut or seed butter requires a new allergen check and changes the flavour.

Finish with storage

Cool, label and store by dish.

These are not seven days of fridge storage. Follow each dish's limits and freeze only where the recipe allows.

Coconut peanut chickpea noodles

  • Transfer unused coconut milk out of the can, cover and refrigerate according to its label. Noodles absorb sauce during storage; loosen a saved portion with a little water when reheating and stir well.
  • Divide cooked leftovers into shallow portions, cool promptly and refrigerate covered within 1–2 hours at 0–5°C. Use within 48 hours of cooking or any shorter ingredient limit. Reheat only once until steaming throughout, stirring or turning as appropriate; eat then and do not save for another reheating.