Soba noodles are tossed with the ultimate peanut slaw containing cabbage, peanut butter, mushrooms, garlic, ginger and julienne carrots. Finished off with a squeeze of lime juice, spring onions, fresh chilli and chopped peanuts. Vegetarian dinners really don’t get much better than this!
Serving guide
Choose your portion size.
SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 50ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated Ginger and Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded Cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted Peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!
SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 100ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated Ginger and Garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded Cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted Peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!
SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 150ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated Ginger and Garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded Cabbage. Mix until fully combined. Cook for 2-3 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted Peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!
SOBA NOODLES
Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
PEANUT SAUCE
Place a pan, large enough for the noodles, over a medium heat and add the Peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 200ml of boiling water.
GOLDEN MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
JUST BEFORE SERVING…
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated Ginger and Garlic. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded Cabbage. Mix until fully combined. Cook for 2-3 minutes until slightly wilted, shifting occasionally. Season to taste.
IN THE MOOD FOR NOODS!
Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted Peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.99
for 4 servings · R58.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanut Butter needs 170 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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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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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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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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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
Not in the Woolies basket — source these elsewhere:
- Sesame-soy
- Soba Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peanut Slaw & Soba Noodles?
The preparation time for Peanut Slaw & Soba Noodles with fresh chilli & mushrooms is between 15 and 35 minutes.
What is the total time required to make Peanut Slaw & Soba Noodles with fresh chilli & mushrooms?
The total time required to make Peanut Slaw & Soba Noodles with fresh chilli & mushrooms is between 25 and 45 minutes.
How many servings does Peanut Slaw & Soba Noodles provide?
4 servings
What are the main ingredients in Peanut Slaw & Soba Noodles?
Button Mushrooms, Cabbage, Carrot, Chilli, Garlic, Ginger, Lime, Peanut Butter, Peanuts, Sesame Soy, Soba Noodles, Spring Onion
What is the nutritional information of Peanut Slaw & Soba Noodles?
Calories: 773, Carbs: 76 grams, Fat: grams, Protein: 30.8 grams, Sugar: 13.2 grams, Salt: 1463 grams
How do I prepare Peanut Slaw & Soba Noodles?
SOBA NOODLES: Boil a full kettle. Fill a pot with boiling water, add a pinch of salt and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside. PEANUT SAUCE: Place a pan, large enough for the noodles, over a medium heat and add the peanuts. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan, roughly chop and set aside. In a small bowl, combine the peanut butter, the sesame-soy, a squeeze of lime juice (to taste) and 100ml of boiling water. IN THE MOOD FOR NOODS!: Bowl up the loaded peanut slaw noodles. Sprinkle over the spring onion greens, the toasted peanuts and the sliced chilli (to taste). Finish off with a squeeze of lime juice and serve with any remaining lime wedges. Look at you, Chef! JUST BEFORE SERVING…: Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the spring onion whites and the grated ginger and garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked mushrooms, the cooked noodles, the peanut butter sauce, the julienne carrots, and the shredded cabbage. Mix until fully combined. Cook for 1-2 minutes until slightly wilted, shifting occasionally. Season to taste. GOLDEN MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
What should be prepared from my kitchen to make Peanut Slaw & Soba Noodles?
Button Mushrooms, Cabbage, Carrot, Chilli, Garlic, Ginger, Lime, Peanut Butter, Peanuts, Sesame Soy, Soba Noodles, Spring Onion
How many calories does Peanut Slaw & Soba Noodles have?
773 calories
How much fat content does Peanut Slaw & Soba Noodles have?
grams