eCook Meal
Vegetarian Cauli & Coconut Noodles
with brussels sprouts & spring onion
Al dente rice noodles soak up coconut milk & an umami-rich hoisin soy sauce, after which it’s loaded with beautifully roasted cauliflower layered with salty & tangy flavour notes. Golden brussel sprouts and toasted sesame seeds bring everything together for a truly tasty vegetarian feast.
Serving guide
Choose your portion size.
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated Ginger, ½ the grated Garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced Onion and the remaining Garlic until golden, 4-5 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring Onion and the toasted sesame seeds.
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated Ginger, ½ the grated Garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced Onion and the remaining Garlic until golden, 4-5 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring Onion and the toasted sesame seeds.
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated Ginger, ½ the grated Garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced Onion and the remaining Garlic until golden, 6-7 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring Onion and the toasted sesame seeds.
ABOUT THE SPROUTS…
Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SOY GOOD!
In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated Ginger, ½ the grated Garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
INTO THE PAN
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST DONE
Return the pan to medium heat with the sesame oil. When hot, fry the sliced Onion and the remaining Garlic until golden, 6-7 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes.
OM NOM NOM
Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring Onion and the toasted sesame seeds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R302.27
for 4 servings · R75.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sesame Oil needs 80 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 32% of packR41.60
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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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Black Sesame Seeds needs 40 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Coconut Milk needs 200 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 50% of packR20.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Hoisin Sauce needs 80 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 53% of packR27.73
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Cauli & Coconut Noodles?
The preparation time for Vegetarian Cauli & Coconut Noodles with brussels sprouts & spring onion is between 25 and 40 minutes.
What is the total time required to make Vegetarian Cauli & Coconut Noodles with brussels sprouts & spring onion?
The total time required to make Vegetarian Cauli & Coconut Noodles with brussels sprouts & spring onion is between 40 and 55 minutes.
How many servings does Vegetarian Cauli & Coconut Noodles provide?
4 servings
What are the main ingredients in Vegetarian Cauli & Coconut Noodles?
Black Sesame Seeds, Brussels Sprouts, Cauliflower Florets, Coconut Milk, Flat Rice Noodles, Garlic, Ginger, Hoisin Sauce, Low-Sodium Soy Sauce, Onion, Sesame Oil, Spring Onion
What is the nutritional information of Vegetarian Cauli & Coconut Noodles?
Calories: 689, Carbs: 85 grams, Fat: grams, Protein: 16.8 grams, Sugar: 20.3 grams, Salt: 2337 grams
How do I prepare Vegetarian Cauli & Coconut Noodles?
ABOUT THE SPROUTS…: Preheat the oven to 200°C. Spread the halved brussels sprouts on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ALMOST DONE: Return the pan to medium heat with the sesame oil. When hot, fry the sliced onion and the remaining garlic until golden, 4-5 minutes (shifting occasionally). Add the cooked noodles, the coconut milk, and the remaining soy sauce. Simmer until warmed through, 1-2 minutes. SOY GOOD!: In a bowl, combine a drizzle of oil, the hoisin sauce, ½ the soy sauce, the grated ginger, ½ the grated garlic, and seasoning. Spread the cauliflower pieces on a separate roasting tray. Coat in the hoisin soy sauce mix and roast in the hot oven until crispy, 15-20 minutes (shifting halfway). INTO THE PAN: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. OM NOM NOM: Bowl up the coconut noodles. Top with the hoisin cauliflower and the roasted brussels sprouts. Scatter over the sliced spring onion and the toasted sesame seeds.
What should be prepared from my kitchen to make Vegetarian Cauli & Coconut Noodles?
Black Sesame Seeds, Brussels Sprouts, Cauliflower Florets, Coconut Milk, Flat Rice Noodles, Garlic, Ginger, Hoisin Sauce, Low-Sodium Soy Sauce, Onion, Sesame Oil, Spring Onion
How many calories does Vegetarian Cauli & Coconut Noodles have?
689 calories
How much fat content does Vegetarian Cauli & Coconut Noodles have?
grams