eCook Meal
Fryer’s Cove Thai Chicken Noodle Salad
with toasted coconut flakes
Egg noodles are tossed in a delicious mix of coconut cream, fresh ginger, lime, sliced onions, charred corn, and chicken pieces. Finished off with a sprinkling of toasted coconut flakes and fresh coriander & chilli. Unforgettably yummy!
Serving guide
Choose your portion size.
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden and cooked through, 1-2 minutes a side. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the ginger (to taste), a squeeze of lime, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the leaves, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden and cooked through, 1-2 minutes a side. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the ginger (to taste), a squeeze of lime, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the leaves, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden and cooked through, 1-2 minutes a side. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the ginger (to taste), a squeeze of lime, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the leaves, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
TASTY CHICKY
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden and cooked through, 1-2 minutes a side. Remove from the pan, roughly chop, and season.
HURRY, MAKE THE CURRY!
Return the pan to high heat with a drizzle of oil. When hot, fry the Corn and the onion until turning golden, 5-6 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the ginger (to taste), a squeeze of lime, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the leaves, the shredded Chicken, ½ the coriander, and ½ the chilli (to taste).
TIME TO DINE!
Bowl up the cold Chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.55
for 4 servings · R65.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Sliced Onions needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Red Curry Paste needs 60 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Toasted Coconut Flakes needs 60 gCoconut Flakes 250 g 250 g at R59.99 · 24% of packR14.40
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Corn needs 320 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 77% of packR18.50
Shopping
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Frequently Asked Questions
What is the preparation time for Fryer’s Cove Thai Chicken Noodle Salad?
The preparation time for Fryer’s Cove Thai Chicken Noodle Salad with toasted coconut flakes is between 20 and 25 minutes.
What is the total time required to make Fryer’s Cove Thai Chicken Noodle Salad with toasted coconut flakes?
The total time required to make Fryer’s Cove Thai Chicken Noodle Salad with toasted coconut flakes is between 20 and 25 minutes.
How many servings does Fryer’s Cove Thai Chicken Noodle Salad provide?
4 servings
What are the main ingredients in Fryer’s Cove Thai Chicken Noodle Salad?
Coconut Cream, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Coriander, Fresh Ginger, Green Leaves, Lime, Limes, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
What is the nutritional information of Fryer’s Cove Thai Chicken Noodle Salad?
Calories: 924, Carbs: 89 grams, Fat: grams, Protein: 51.5 grams, Sugar: 11.7 grams, Salt: 897 grams
How do I prepare Fryer’s Cove Thai Chicken Noodle Salad?
TIME TO DINE!: Bowl up the cold chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining coriander and chilli (to taste). Well done, Chef! HURRY, MAKE THE CURRY!: Return the pan to high heat with a drizzle of oil. When hot, fry the corn and the onion until turning golden, 4-5 minutes (shifting occasionally). Add the curry paste and fry until fragrant, 30-60 seconds (shifting constantly). Remove from the pan and place in a large salad bowl. Add the coconut cream, the ginger (to taste), a squeeze of lime, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the leaves, the shredded chicken, ½ the coriander, and ½ the chilli (to taste). TASTY CHICKY: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden and cooked through, 1-2 minutes a side. Remove from the pan, roughly chop, and season. EGG NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Fryer’s Cove Thai Chicken Noodle Salad?
Coconut Cream, Corn, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Coriander, Fresh Ginger, Green Leaves, Lime, Limes, Red Curry Paste, Sliced Onions, Spinach, Toasted Coconut Flakes
How many calories does Fryer’s Cove Thai Chicken Noodle Salad have?
924 calories
How much fat content does Fryer’s Cove Thai Chicken Noodle Salad have?
grams