NST kitchen · dinner
Coconut peanut chickpea noodles
Noodles and chickpeas in a creamy coconut-peanut sauce with lime, ginger and crisp-tender broccoli.
- vegan
- Prep (est.)
- 15 min
- Cook (est.)
- 20 min
- Total (est.)
- 35 min
- Base servings
- 2
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Ingredients
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.
Ingredients for 2 servings.
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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
Let's make it
The method
0 of 4 steps marked
Keep your place for this page visit. Ticks do not confirm doneness or food safety; follow every cooking and storage instruction.
Step 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.
Step 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.
Step 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.
Step 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.
Make it work for you
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.
Recipe notes & sources
Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.
- FSA cooking guidance
Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.
Checked 2026-10-23 - FSA chilling and defrosting guidance
Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.
Checked 2026-10-23 - FSA allergen advice for consumers
Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.
Checked 2026-10-23
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