eCook Meal
Peanut Chicken Vermicelli
with spinach & fresh coriander
Thin strands of delicate vermicelli noodles float in a rich peanut butter, coconut cream & soy sauce broth, together with golden chicken mince, silky onion & earthy spinach. A generous serving is finished with pops of salty peanuts and fresh coriander.
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, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 100ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 200ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned,4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 300ml of water. Simmer until slightly thickening, 5-6 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 400ml of water. Simmer until slightly thickening, 5-6 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed Spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up the noodles & peanut Chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.08
for 4 servings · R55.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Curry Paste needs 125 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Sliced Onion needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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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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Peanut Butter needs 160 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Rice Vermicelli Noodles
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peanut Chicken Vermicelli?
The preparation time for Peanut Chicken Vermicelli with spinach & fresh coriander is between 15 and 20 minutes.
What is the total time required to make Peanut Chicken Vermicelli with spinach & fresh coriander?
The total time required to make Peanut Chicken Vermicelli with spinach & fresh coriander is between 20 and 25 minutes.
How many servings does Peanut Chicken Vermicelli provide?
4 servings
What are the main ingredients in Peanut Chicken Vermicelli?
Chicken, Chicken Mince, Coconut Milk, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, Onion, Peanut Butter, Peanuts, Red Curry Paste, Rice Vermicelli Noodles, Spinach
What is the nutritional information of Peanut Chicken Vermicelli?
Calories: 945, Carbs: 68 grams, Fat: grams, Protein: 47.2 grams, Sugar: 8 grams, Salt: 1975 grams
How do I prepare Peanut Chicken Vermicelli?
MAKE HASTE WITH THE CURRY PASTE: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Mix through the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. PEANUT COCONUT SAUCE: Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 200ml of water. Simmer until slightly thickening, 4-5 minutes (shifting occasionally). Mix in the cooked noodles and the rinsed spinach. Remove from the heat and season. PERFECT PLATE OF FOOD: Plate up the noodles & peanut chicken generously. Finish with the chopped peanuts, the chopped coriander, and drizzle over the lemon juice (to taste).
What should be prepared from my kitchen to make Peanut Chicken Vermicelli?
Chicken, Chicken Mince, Coconut Milk, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, Onion, Peanut Butter, Peanuts, Red Curry Paste, Rice Vermicelli Noodles, Spinach
How many calories does Peanut Chicken Vermicelli have?
945 calories
How much fat content does Peanut Chicken Vermicelli have?
grams