Al dente rice noodles float in a beautiful vegetable broth together with lightly golden onion & peppers, a kick of fresh chilli, coconut milk, green beans, charred baby marrow, and pops of corn. This is all brought together with a dash of soy sauce. It’s yummy umami for dinner today, Chef!
Serving guide
Choose your portion size.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 250ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining Chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 4-5 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining Chilli for extra spice.
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 750ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining Chilli for extra spice.
Flat Rice Noodles - 150g
Green Beans - 300g
Medium Curry Powder - 30ml
Baby Marrow - 300g
Corn - 120g
Vegetable Stock - 15ml
Onions - 2
Fresh Chillies - 2
Coconut Milk - 300ml
Piquanté Peppers - 45g
Low Sodium Soy Sauce - 45ml
NOW, THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water.
CURRY GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season.
CHARRED MARROWS & Corn
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the Corn until lightly charred, 5-6 minutes. Remove from the pan.
COCO-SOY VEGGIES
Dilute the stock with 1L of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 6-7 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning.
BOWL OF GOODNESS
Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining Chilli for extra spice.
Flat Rice Noodles - 200g
Green Beans - 400g
Medium Curry Powder - 40ml
Baby Marrow - 400g
Corn - 160g
Vegetable Stock - 20ml
Onions - 2
Fresh Chillies - 2
Coconut Milk - 400ml
Piquanté Peppers - 60g
Low Sodium Soy Sauce - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.31
for 4 servings · R44.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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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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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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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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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Medium Curry Powder needs 40 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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 Curried Coconut Noodle Bowl?
The preparation time for Curried Coconut Noodle Bowl with baby marrow & green beans is between 25 and 40 minutes.
What is the total time required to make Curried Coconut Noodle Bowl with baby marrow & green beans?
The total time required to make Curried Coconut Noodle Bowl with baby marrow & green beans is between 35 and 50 minutes.
How many servings does Curried Coconut Noodle Bowl provide?
4 servings
What are the main ingredients in Curried Coconut Noodle Bowl?
Baby Marrow, Chilli, Coconut Milk, Corn, Flat Rice Noodles, Green Beans, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Piquanté Peppers, Vegetable Stock
What is the nutritional information of Curried Coconut Noodle Bowl?
Calories: 517, Carbs: 81 grams, Fat: grams, Protein: 12.7 grams, Sugar: 16.1 grams, Salt: 1273 grams
How do I prepare Curried Coconut Noodle Bowl?
BOWL OF GOODNESS: Bowl up the cooked noodles and pour over the coconut broth with all the veg. Garnish with any remaining chilli for extra spice. CURRY GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the curry powder (to taste) and another drizzle of oil, if necessary. Fry until fragrant. Remove from the pan and season. COCO-SOY VEGGIES: Dilute the stock with 500ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced chilli (to taste) and fry until fragrant. Pour in the coconut milk and the diluted stock. Simmer until slightly reduced, 5-6 minutes (shifting occasionally). Remove from the heat and stir through the cooked green beans, the peppers, the charred baby marrow & corn, the soy sauce, and seasoning. NOW, THE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 8-10 minutes. Drain and rinse in cold water. CHARRED MARROWS & CORN: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces and the corn until lightly charred, 4-5 minutes. Remove from the pan.
What should be prepared from my kitchen to make Curried Coconut Noodle Bowl?
Baby Marrow, Chilli, Coconut Milk, Corn, Flat Rice Noodles, Green Beans, Low-Sodium Soy Sauce, Medium Curry Powder, Onion, Piquanté Peppers, Vegetable Stock
How many calories does Curried Coconut Noodle Bowl have?
517 calories
How much fat content does Curried Coconut Noodle Bowl have?
grams