eCook Meal
Satay Noodle Stir Fry
with edamame beans, fresh lime & toasted cashews
This saucy vegan dish is just buzzing with flavour: lime, chilli, ginger, coriander, soy sauce, and peanut butter. All interwoven with soba noodles and a stir fry of edamame beans, green beans, red cabbage, and carrot.
Serving guide
Choose your portion size.
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 2 Lime wedges, and the peanut butter. Add in 65ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
SATAY STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 2-3 minutes until softened but still al dente. Add the sliced Chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 1-2 minutes until slightly thickened. Mix in the edamame beans and three-quarters of the cabbage and carrot. Cook for 1-2 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a Lime wedge on the side. Superbly done, Chef!
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 Lime wedges, and the peanut butter. Add in 125ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
SATAY STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until softened but still al dente. Add the sliced Chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a Lime wedge on the side. Superbly done, Chef!
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 Lime wedges, and the peanut butter. Add in 125ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
SATAY STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until softened but still al dente. Add the sliced Chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a Lime wedge on the side. Superbly done, Chef!
CREAM-COLOURED CASHEWS
Place a large pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil a full kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 6 Lime wedges, and the peanut butter. Add in 250ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
SATAY STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 4-5 minutes until softened but still al dente. Add the sliced Chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a Lime wedge on the side. Superbly done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R135.53
for 4 servings · R33.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
Not in the Woolies basket — source these elsewhere:
- Soba Noodles
- Sweet Sesame-Soy Sauce
- Sugar-Free Peanut Butter
- Red Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Satay Noodle Stir Fry?
The preparation time for Satay Noodle Stir Fry with edamame beans, fresh lime & toasted cashews is between 20 and 30 minutes.
What is the total time required to make Satay Noodle Stir Fry with edamame beans, fresh lime & toasted cashews?
The total time required to make Satay Noodle Stir Fry with edamame beans, fresh lime & toasted cashews is between 25 and 35 minutes.
How many servings does Satay Noodle Stir Fry provide?
4 servings
What are the main ingredients in Satay Noodle Stir Fry?
Cashew Nut, Chilli, Edamame Beans, Fresh Coriander, Ginger, Green Beans, Lime, Shredded Red Cabbage & Julienne Carrot, Soba Noodles, Sugar-Free Peanut Butter, Sweet Sesame-Soy Sauce
What is the nutritional information of Satay Noodle Stir Fry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Satay Noodle Stir Fry?
SATAY SOBA ME UP!: Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a lime wedge on the side. Superbly done, Chef! BUBBLE THE NOODLES: Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside. CREAM-COLOURED CASHEWS: Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle. MAKE THE SILKY SATAY SAUCE: Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 lime wedges, and the peanut butter. Add in 125ml of boiling water, whisk again to combine, and set aside. SATAY STIR FRY: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until softened but still al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion. ALMOST THERE: Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the lime zest to taste.
What should be prepared from my kitchen to make Satay Noodle Stir Fry?
Cashew Nut, Chilli, Edamame Beans, Fresh Coriander, Ginger, Green Beans, Lime, Shredded Red Cabbage & Julienne Carrot, Soba Noodles, Sugar-Free Peanut Butter, Sweet Sesame-Soy Sauce
How many calories does Satay Noodle Stir Fry have?
calories
How much fat content does Satay Noodle Stir Fry have?
grams