eCook Meal
Silky Soy Noodles
with ostrich mince, pak choi, peanuts & sesame oil
Our UCOOK-style take on larb, a famous meat salad from Laos! Packed with veg and ostrich mince, ribboned with vermicelli noodles, and united by a soy, honey, sesame oil, and garlic sauce. With a bite from lime and chilli flakes and a crunch from spring onion and peanuts.
Serving guide
Choose your portion size.
NUTS ABOUT Peanuts!
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY Ostrich
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated Garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 50ml of warm water and the juice of 1 lime wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated Carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky Ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!
NUTS ABOUT Peanuts!
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY Ostrich
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated Garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 80ml of warm water and the juice of 2 limes wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated Carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky Ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!
NUTS ABOUT Peanuts!
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY Ostrich
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 6-7 minutes until browned, shifting occasionally. Add the grated Garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 125ml of warm water and the juice of 3 limes wedge. Cook for 3-4 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated Carrot. Sauté for 3-4 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky Ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!
NUTS ABOUT Peanuts!
Place a large pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY Ostrich
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 7-8 minutes until browned, shifting occasionally. Add the grated Garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 150ml of warm water and the juice of 4 limes wedge. Cook for 3-4 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated Carrot. Sauté for 3-4 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky Ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.81
for 4 servings · R64.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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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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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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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
Not in the Woolies basket — source these elsewhere:
- Green Cabbage
- Rice Vermicelli Noodles
- Sticky Sesame-soy
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Silky Soy Noodles?
The preparation time for Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil is between 20 and 35 minutes.
What is the total time required to make Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil?
The total time required to make Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil is between 30 and 45 minutes.
How many servings does Silky Soy Noodles provide?
4 servings
What are the main ingredients in Silky Soy Noodles?
Carrot, Dried Chilli Flakes, Fresh Coriander, Garlic, Green Cabbage, Lime, Ostrich, Ostrich Mince, Pak Choi, Peanuts, Rice Vermicelli Noodles, Spring Onion, Sticky Sesame-soy
What is the nutritional information of Silky Soy Noodles?
Calories: 769, Carbs: 87 grams, Fat: grams, Protein: 41.5 grams, Sugar: 29.3 grams, Salt: 1898 grams
How do I prepare Silky Soy Noodles?
PREP THE GREENS: Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves. VEGGIE-PACKED NOODLES: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat. GLASSY CLASSY: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. NUTS ABOUT PEANUTS!: Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. YUM!: Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in! STICKY OSTRICH: Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 80ml of warm water and the juice of 2 limes wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
What should be prepared from my kitchen to make Silky Soy Noodles?
Carrot, Dried Chilli Flakes, Fresh Coriander, Garlic, Green Cabbage, Lime, Ostrich, Ostrich Mince, Pak Choi, Peanuts, Rice Vermicelli Noodles, Spring Onion, Sticky Sesame-soy
How many calories does Silky Soy Noodles have?
769 calories
How much fat content does Silky Soy Noodles have?
grams