Lunchbox: Peanut Chicken Ramen

Sometimes when it comes to yummy, healthy and filling lunches, we struggle a little to decide what we fancy. The boyfriend told me the other week he wanted ‘some sort of broth’… and I’m still not sure he knows exactly what that is… So, to ensure we don’t eat the same amazing chicken ramen EVERY week, I came up with a new version that was honestly SO yummy and I think one of our best lunches to date!

It does take a bit of prep – but it’s definitely worth it!

Also – is you’re a vegetarian or vegan, fried tofu would work as an alternative!


1 pack chestnut mushrooms, sliced

2 red peppers, sliced

1 courgette, sliced how you fancy (keep raw for some crunch!)


Rice Noodles – I recommend the flatter ones

Boneless Skinless Chicken Thighs – 2 packs for the week for 3 people.


Chicken Stock Cubes

Toasted peanuts

Chicken Marinade

1-2 cloves Garlic, grated or crushed

1 small knob ginger, grated

1 tbsp Soy Sauce

1 tsbp olive oil/sesame oil

½ tsp mixed herbs

½ tsp Chilli powder

½ lime, zest and juice

Curry Paste

3 tbsp peanut butter

2 tbsp red thai curry paste

1 tbsp miso paste

Small knob of ginger grated

1 clove garlic grated

¼ tsp chilli powder/flakes


Marinate the chicken with the ingredients and leave this in the fridge for as long as possible.

When you are ready, pop the oven on to about 200 degrees Celsius fan and cook the chicken for 20-30 minutes, depending how crispy you like it. Remove and let cool. When cool slice it up how you fancy.

In a frying pan heat some oil and fry the mushrooms and peppers until soft. If like me you stare at the mushrooms like ‘omg why are you not cooking!!??’ add a little salt as this helps the mushrooms release their juicessss. When they are cooked add a good seasoning of black pepper and leave aside.

Mix the curry paste ingredients together and add to a small pan on the hob and heat up on a low heat for about 5 minutes. You should start to see it really form a paste at this point. After 5 minutes, set aside.


Toast some peanuts and finally, heat a little sesame oil in a pan and a handful of beansprouts for 5 minutes.

To make the noodles, add them to a bowl and add boiling water to cover them. Let them sit for 5 minutes and drain.

Now it’s time to put the ramen together! I recommend that you prep the mushrooms, the peppers, chicken (although you may need to top up in the week), curry paste and toasted peanuts and then when you put together each evening make up some more noodles and beansprouts as these can go a little soggy.

In each Tupperware box/Kilner jar add:

Small handful of spinach

A few peppers and mushrooms

A couple of slices of courgette

A few beansprouts

Some sliced chicken

A tsp of curry past

Some toasted peanuts

A stock cube


When it’s time for lunch add the ingredients into a bowl (removing the packaging from the stock cube!) or leave in your jar, boil the kettle and pour over to cover. Stir to get that curry paste all mixed in and leave for a couple of minutes and enjoy!!


I really hope you love this as much as me!

Love A, x

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