eCook Meal
Ginger Noodles & Caramelised Mushrooms
with chilli flakes & fresh spring onions
Strands of flat rice noodles soak up an aromatic and umami-rich sesame-soy & tahini sauce, infused with the delicious duo of ginger & garlic. After loading with sweet pan-fried onion & exotic mushrooms, these mouthwatering noodles are garnished with pops of spring onion. Grap your chopsticks and indulge your appetite, Chef!
Serving guide
Choose your portion size.
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, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms and the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the Ginger, the Garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes.
ALL TOGETHER
To the pan with the sauce, add the noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Garnish with the spring Onion. Well done, Chef!
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, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms and the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the Ginger, the Garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes.
ALL TOGETHER
To the pan with the sauce, add the noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Garnish with the spring Onion. Well done, Chef!
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, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms and the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 30ml [40ml]|#7DA0D7 of sweetener, and 150ml [200ml]|#7DA0D7 of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the Ginger, the Garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 3-4 minutes.
ALL TOGETHER
To the pan with the sauce, add the noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Garnish with the spring onions. Well done, Chef!
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, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms and the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MAKE THE SAUCE
In a small bowl, combine the balsamic vinegar, the sesame soy, the Tahini, 30ml [40ml]|#7DA0D7 of sweetener, and 150ml [200ml]|#7DA0D7 of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the Ginger, the Garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 3-4 minutes.
ALL TOGETHER
To the pan with the sauce, add the noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season.
TIME TO EAT
Make a bed of the loaded noodles. Garnish with the spring onions. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.59
for 4 servings · R24.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring 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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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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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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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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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Tahini needs 40 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Sesame Soy
- Flat Rice Noodles
- Mixed Exotic Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ginger Noodles & Caramelised Mushrooms?
The preparation time for Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh spring onions is between 20 and 40 minutes.
What is the total time required to make Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh spring onions?
The total time required to make Ginger Noodles & Caramelised Mushrooms with chilli flakes & fresh spring onions is between 35 and 55 minutes.
How many servings does Ginger Noodles & Caramelised Mushrooms provide?
4 servings
What are the main ingredients in Ginger Noodles & Caramelised Mushrooms?
Balsamic Vinegar, Dried Chilli Flakes, Flat Rice Noodles, Garlic, Ginger, Mixed Exotic Mushrooms, Onion, Sesame Soy, Spring Onion, Tahini
What is the nutritional information of Ginger Noodles & Caramelised Mushrooms?
Calories: 467, Carbs: 73 grams, Fat: grams, Protein: 15.1 grams, Sugar: 10.8 grams, Salt: 663 grams
How do I prepare Ginger Noodles & Caramelised Mushrooms?
TIME TO EAT: Make a bed of the loaded noodles. Garnish with the spring onion. Well done, Chef! ALL TOGETHER: To the pan with the sauce, add the noodles and the caramelised onions and mushrooms, and mix until warmed through. Add a splash of the reserved noodle water if it’s too thick, and season. MAKE THE SAUCE: In a small bowl, combine the balsamic vinegar, the sesame soy, the tahini, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of warm water, and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the ginger, the garlic, and the chilli flakes (to taste) until fragrant, 1-2 minutes. Add the tahini mixture and simmer until warmed through, 2-3 minutes. CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil. When hot, fry the mushrooms and the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. 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, reserving a cup of noodle water, and rinse in cold water to stop the cooking process.
What should be prepared from my kitchen to make Ginger Noodles & Caramelised Mushrooms?
Balsamic Vinegar, Dried Chilli Flakes, Flat Rice Noodles, Garlic, Ginger, Mixed Exotic Mushrooms, Onion, Sesame Soy, Spring Onion, Tahini
How many calories does Ginger Noodles & Caramelised Mushrooms have?
467 calories
How much fat content does Ginger Noodles & Caramelised Mushrooms have?
grams