This rich, flavorful broth takes ramen to a whole new culinary level that will set a new standard for you in Japanese cooking. Swirled with coconut cream, garlic, ginger, chilli & a special UCOOK ramen base, the pak choi, tofu & egg noodles all slurp up this umami-rich broth. Just like you will, Chef!
Serving guide
Choose your portion size.
OODLES OF 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 TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the Peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DISH
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 5-6 minutes (shifting occasionally). Add the Garlic, the ginger and some of the sliced Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the ½ [the]|#7DA0D7 vegetable stock, the coconut cream, the ramen base and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted Peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
OODLES OF 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 TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the Peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DISH
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 5-6 minutes (shifting occasionally). Add the Garlic, the ginger and some of the sliced Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the ½ [the]|#7DA0D7 vegetable stock, the coconut cream, the ramen base and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted Peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
OODLES OF 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 TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the Peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DISH
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 6-7 minutes (shifting occasionally). Add the Garlic, the ginger and some of the sliced Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the 1½ [the]|#7DA0D7 vegetable stock, the coconut cream, the ramen base and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted Peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
OODLES OF 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 TOFU
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the Peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PAK CHOI
Roughly slice the stems of the pak choi and cut the leaves in half lengthways.
DELISH DISH
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 6-7 minutes (shifting occasionally). Add the Garlic, the ginger and some of the sliced Chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the 1½ [the]|#7DA0D7 vegetable stock, the coconut cream, the ramen base and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
BOWL ‘EM OVER
Bowl up the saucy noodles and veg. Top with the toasted Peanuts and some of the remaining chilli (to taste) and there you have it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R352.93
for 4 servings · R88.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Peanuts needs 80 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 10% of packR9.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Fresh Chillies needs 2Extra 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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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Vegetable Stock Sachet needs 1Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Ramen Base
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Coconut & Peanut Ramen?
The preparation time for Coconut & Peanut Ramen with pak choi & chilli flakes is between 20 and 40 minutes.
What is the total time required to make Coconut & Peanut Ramen with pak choi & chilli flakes?
The total time required to make Coconut & Peanut Ramen with pak choi & chilli flakes is between 35 and 55 minutes.
How many servings does Coconut & Peanut Ramen provide?
4 servings
What are the main ingredients in Coconut & Peanut Ramen?
Chilli, Coconut Cream, Egg Noodles, Garlic, Ginger, Non-GMO Tofu, Onion, Pak Choi, Peanuts, Ramen Base, Vegetable Stock
What is the nutritional information of Coconut & Peanut Ramen?
Calories: 1004, Carbs: 85 grams, Fat: grams, Protein: 34 grams, Sugar: 14.2 grams, Salt: 1559 grams
How do I prepare Coconut & Peanut Ramen?
TASTY TOFU: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat. Toast the peanuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BOWL ‘EM OVER: Bowl up the saucy noodles and veg. Top with the toasted peanuts and some of the remaining chilli (to taste) and there you have it, Chef! OODLES OF 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. PAK CHOI: Roughly slice the stems of the pak choi and cut the leaves in half lengthways. DELISH DISH: Return the pan to medium heat with a drizzle of oil. When hot, fry the onions and the pak choi stems until charred and softening, 5-6 minutes (shifting occasionally). Add the garlic, the ginger and some of the sliced chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Add the ½ [the]|#7DA0D7 vegetable stock, the coconut cream, the ramen base and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 3-4 minutes (stirring occasionally). Add the egg noodles, pak choi leaves, and the crispy tofu. Mix until the pak choi leaves are wilted, 1-2 minutes. Season.
What should be prepared from my kitchen to make Coconut & Peanut Ramen?
Chilli, Coconut Cream, Egg Noodles, Garlic, Ginger, Non-GMO Tofu, Onion, Pak Choi, Peanuts, Ramen Base, Vegetable Stock
How many calories does Coconut & Peanut Ramen have?
1004 calories
How much fat content does Coconut & Peanut Ramen have?
grams