eCook Meal
Peanut-chilli Yellowtail & Noodles
with oyster sauce & julienne carrots
It’s a culinary explosion of colour, Chef! Each ingredient doesn’t just bring a visual treat to the plate, but texture, taste & variety. Strands of egg noodles are tossed in a glossy oyster sauce and dotted with plump edamame beans, crunchy peanuts & carrot. The umaminess continues with a NOMU Oriental Express-spiced yellowtail fillet, which is garnished with creamy mayo and pickled ginger. Finished with herbaceous coriander.
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 toss through a drizzle of olive oil.
CRUNCH & FLAVOUR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 2-3 minutes (shifting occasionally). Add the noodles, nuts, edamame beans, chilli (to taste), oyster sauce, and a splash of water. Simmer until combined and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan, season (to taste), and cover to keep warm.
FAB FISH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel and season. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan.
GARNISH & GRAB A PLATE
Bowl up the loaded noodles, top with the fish, and finish with dollops of the Kewpie mayo. Scatter over the pickled ginger and garnish with a sprinkle of the coriander. Well done, Chef!
Egg Noodles - 60g
Julienne Carrots - 75g
Peanuts - 10g
Edamame Beans - 50g
Fresh Chilli - 1
Oyster Sauce - 50ml
Line-caught Yellowtail Fillet/s - 1
NOMU Oriental Express - 5ml
Kewpie Mayo - 40ml
Pickled Ginger - 20g
Fresh Coriander - 3g
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 toss through a drizzle of olive oil.
CRUNCH & FLAVOUR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 2-3 minutes (shifting occasionally). Add the noodles, nuts, edamame beans, chilli (to taste), oyster sauce, and a splash of water. Simmer until combined and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan, season (to taste), and cover to keep warm.
FAB FISH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel and season. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan.
GARNISH & GRAB A PLATE
Bowl up the loaded noodles, top with the fish, and finish with dollops of the Kewpie mayo. Scatter over the pickled ginger and garnish with a sprinkle of the coriander. Well done, Chef!
Egg Noodles - 120g
Julienne Carrots - 15g
Peanuts - 20g
Edamame Beans - 100g
Fresh Chilli - 1
Oyster Sauce - 100ml
Line-caught Yellowtail Fillet/s - 2
NOMU Oriental Express - 10ml
Kewpie Mayo - 80ml
Pickled Ginger - 40g
Fresh Coriander - 5g
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 toss through a drizzle of olive oil.
CRUNCH & FLAVOUR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 3-4 minutes (shifting occasionally). Add the noodles, nuts, edamame beans, chilli (to taste), oyster sauce, and a splash of water. Simmer until combined and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan, season (to taste), and cover to keep warm.
FAB FISH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel and season. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan.
GARNISH & GRAB A PLATE
Bowl up the loaded noodles, top with the fish, and finish with dollops of the Kewpie mayo. Scatter over the pickled ginger and garnish with a sprinkle of the coriander. Well done, Chef!
Egg Noodles - 180g
Julienne Carrots - 225g
Peanuts - 30g
Edamame Beans - 150g
Fresh Chillies - 2
Oyster Sauce - 150ml
NOMU Oriental Express - 15ml
Line-caught Yellowtail Fillets - 3
Kewpie Mayo - 125ml
Pickled Ginger - 60g
Fresh Coriander - 8g
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 toss through a drizzle of olive oil.
CRUNCH & FLAVOUR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 3-4 minutes (shifting occasionally). Add the noodles, nuts, edamame beans, chilli (to taste), oyster sauce, and a splash of water. Simmer until combined and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan, season (to taste), and cover to keep warm.
FAB FISH
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel and season. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan.
GARNISH & GRAB A PLATE
Bowl up the loaded noodles, top with the fish, and finish with dollops of the Kewpie mayo. Scatter over the pickled ginger and garnish with a sprinkle of the coriander. Well done, Chef!
Egg Noodles - 240g
Julienne Carrots - 300g
Peanuts - 40g
Edamame Beans - 200g
Fresh Chillies - 2
Oyster Sauce - 200ml
Line-caught Yellowtail Fillets - 4
NOMU Oriental Express - 20ml
Kewpie Mayo - 160ml
Pickled Ginger - 80g
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R83.39
for 4 servings · R20.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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
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Julienne Carrots needs 300 gBulk Large Carrots 3 kg 3 kg at R49.99 · 10% of packR5.00
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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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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R91.99 · 5% of packR4.60
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Egg Noodles needs 240 gFresh Egg Noodles 500 g 500 g at R41.99 · 48% of packR20.16
Not in the Woolies basket — source these elsewhere:
- Oyster Sauce
- Pickled Ginger
- Kewpie Mayo
- NOMU Oriental Express
- Line-caught Yellowtail Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peanut-chilli Yellowtail & Noodles?
The preparation time for Peanut-chilli Yellowtail & Noodles with oyster sauce & julienne carrots is between 20 and 25 minutes.
What is the total time required to make Peanut-chilli Yellowtail & Noodles with oyster sauce & julienne carrots?
The total time required to make Peanut-chilli Yellowtail & Noodles with oyster sauce & julienne carrots is between 20 and 25 minutes.
How many servings does Peanut-chilli Yellowtail & Noodles provide?
4 servings
What are the main ingredients in Peanut-chilli Yellowtail & Noodles?
Edamame Beans, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Julienne Carrots, Kewpie Mayo, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Oriental Express, Oyster Sauce, Peanuts, Pickled Ginger
What is the nutritional information of Peanut-chilli Yellowtail & Noodles?
Calories: 980, Carbs: 74 grams, Fat: grams, Protein: 54.3 grams, Sugar: 13.6 grams, Salt: 2800 grams
How do I prepare Peanut-chilli Yellowtail & Noodles?
GARNISH & GRAB A PLATE: Bowl up the loaded noodles, top with the fish, and finish with dollops of the Kewpie mayo. Scatter over the pickled ginger and garnish with a sprinkle of the coriander. Well done, Chef! FAB FISH: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel and season. When hot, fry the fish until golden, 2-3 minutes per side. In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan. CRUNCH & FLAVOUR: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the carrots until lightly golden, 2-3 minutes (shifting occasionally). Add the noodles, nuts, edamame beans, chilli (to taste), oyster sauce, and a splash of water. Simmer until combined and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan, season (to taste), and cover to keep warm. 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 toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Peanut-chilli Yellowtail & Noodles?
Edamame Beans, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Julienne Carrots, Kewpie Mayo, Line-caught Yellowtail Fillet/s, Line-caught Yellowtail Fillets, NOMU Oriental Express, Oyster Sauce, Peanuts, Pickled Ginger
How many calories does Peanut-chilli Yellowtail & Noodles have?
980 calories
How much fat content does Peanut-chilli Yellowtail & Noodles have?
grams