eCook Meal
Coconut Chicken & Thai Noodle Salad
with toasted coconut flakes
Egg noodles are tossed in a delicious mix of coconut cream, fresh ginger, lime juice, sliced onions, charred corn, and chicken pieces. Finished off with a sprinkling of toasted coconut flakes and fresh chives & 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 over 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). Add the Spinach and cook until wilted, 1-2 minutes. Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the Chicken, ½ the chives, 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 chives 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 over 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). Add the Spinach and cook until wilted, 1-2 minutes. Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the Chicken, ½ the chives, 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 chives 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 over 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). Add the Spinach and cook until wilted, 1-2 minutes. Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the Chicken, ½ the chives, 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 chives 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 over 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). Add the Spinach and cook until wilted, 1-2 minutes. Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the Chicken, ½ the chives, 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 chives and chilli (to taste). Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.02
for 4 servings · R58.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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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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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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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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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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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
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Frequently Asked Questions
What is the preparation time for Coconut Chicken & Thai Noodle Salad?
The preparation time for Coconut Chicken & Thai Noodle Salad with toasted coconut flakes is between 20 and 25 minutes.
What is the total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes?
The total time required to make Coconut Chicken & Thai Noodle Salad with toasted coconut flakes is between 20 and 25 minutes.
How many servings does Coconut Chicken & Thai Noodle Salad provide?
4 servings
What are the main ingredients in Coconut Chicken & Thai Noodle Salad?
Chicken, Chilli, Coconut Flakes, Coconut Milk, Corn, Egg Noodles, Fresh Chives, Ginger, Lime Juice, Onion, Red Curry Paste, Spinach
What is the nutritional information of Coconut Chicken & Thai Noodle Salad?
Calories: 788.8, Carbs: 74.6 grams, Fat: grams, Protein: 48.5 grams, Sugar: 9.4 grams, Salt: 1285.5 grams
How do I prepare Coconut Chicken & Thai Noodle Salad?
TIME TO DINE!: Bowl up the cold chicken noodle salad and sprinkle over the coconut flakes. Garnish with the remaining chives 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 over 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). Add the spinach and cook until wilted, 1-2 minutes. Remove from the pan and place in a large salad bowl. Add the coconut milk, the ginger (to taste), the lime juice, a sweetener (to taste), and seasoning to the bowl. Toss through the noodles, the chicken, ½ the chives, and ½ the chilli (to taste).
What should be prepared from my kitchen to make Coconut Chicken & Thai Noodle Salad?
Chicken, Chilli, Coconut Flakes, Coconut Milk, Corn, Egg Noodles, Fresh Chives, Ginger, Lime Juice, Onion, Red Curry Paste, Spinach
How many calories does Coconut Chicken & Thai Noodle Salad have?
788.8 calories
How much fat content does Coconut Chicken & Thai Noodle Salad have?
grams