eCook Meal
Crispy Kingklip Dashi & Noodles
with pak choi & pickled ginger
Japanese-style cuisine at its finest! A fragrant broth of pickled ginger, mushrooms, pak choi and dashi granules is elevated to new taste heights by spicy sriracha and soy sauce. Served with a flaky kingklip fillet on top and tender egg noodles, this dish proves that broth doesn’t have to be boring, but on the contrary, can be full of delicious flavour and pizzazz!
Serving guide
Choose your portion size.
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 2-3 minutes until softened. Add 300ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breast dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breast for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 4-5 minutes until softened. Add 900ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 5-6 minutes until softened. Add 1,2L of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.85
for 4 servings · R53.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Tamari needs 60 mlAsian Tamari Soy Sauce 200 ml 200 ml at R61.99 · 30% of packR18.60
-
Sriracha needs 40 mlFlying Goose® Sriracha Super Sour Hot Chilli Sauce 455 ml 455 ml at R114.99 · 9% of packR10.11
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Button Mushrooms needs 200 gSliced Button Mushrooms 250 g 250 g at R38.99 · 80% of packR31.19
-
Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Dashi Granules
- Flat Rice Noodles
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Kingklip Dashi & Noodles?
The preparation time for Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 20 and 40 minutes.
What is the total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger?
The total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 45 and 60 minutes.
How many servings does Crispy Kingklip Dashi & Noodles provide?
4 servings
What are the main ingredients in Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Chicken, Chicken Breast, Dashi Granules, Flat Rice Noodles, Onion, Pak Choi, Pickled Ginger, Spring Onion, Sriracha, Tamari
What is the nutritional information of Crispy Kingklip Dashi & Noodles?
Calories: 595, Carbs: 86 grams, Fat: grams, Protein: 48.7 grams, Sugar: 8.1 grams, Salt: 1609 grams
How do I prepare Crispy Kingklip Dashi & Noodles?
GOLDEN MUSHIES: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth. SILKY NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari. TENDER CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted. HEARTY BROTH DINNER!: Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy! BUBBLING BROTH: Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
What should be prepared from my kitchen to make Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Chicken, Chicken Breast, Dashi Granules, Flat Rice Noodles, Onion, Pak Choi, Pickled Ginger, Spring Onion, Sriracha, Tamari
How many calories does Crispy Kingklip Dashi & Noodles have?
595 calories
How much fat content does Crispy Kingklip Dashi & Noodles have?
grams