eCook Meal
Speedy Korma Noodles
with charred green pepper, caramelised mushrooms & peanuts
The swift veggie satisfaction you’ve been craving! Indulge in glassy noodles submerged in creamy, korma-curried broccoli, green pepper, baby tomatoes, and mushrooms. With chilli flakes, peanuts, and lime providing added flavour flair.
Serving guide
Choose your portion size.
TOAST THE Peanuts & PREP THE SHROOMS
Place a pan or wok (that has a lid) 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. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 2-3 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 3-4 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 65ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 6-8 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
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, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 1 Lime wedge, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts & PREP THE SHROOMS
Place a pan or wok (that has a lid) 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. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 3-4 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
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, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 2 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts & PREP THE SHROOMS
Place a pan or wok (that has a lid) 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. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 3-4 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
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, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 2 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
TOAST THE Peanuts & PREP THE SHROOMS
Place a large pan or wok (that has a lid) 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. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters.
VEGGIE FRY-UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 4-5 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 5-6 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
CREAMY KORMA SAUCE
Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 250ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 10-12 minutes until thickened, stirring occasionally.
WHILE THE CURRY IS SIMMERING…
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, toss through some oil to prevent sticking, and set aside for serving.
ADD SOME FINAL TOUCHES
When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 4 Lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion.
GRAB A BOWL, CHEF!
Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted Peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.39
for 4 servings · R42.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onion needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Chilli Flakes needs 10 mlOak-Smoked Chilli Flakes 25 g R24.99 · whole pack (size can't be divided)R24.99
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Green Pepper needs 3Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Baby Tomatoes
- Spice And All Things Nice Korma Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Speedy Korma Noodles?
The preparation time for Speedy Korma Noodles with charred green pepper, caramelised mushrooms & peanuts is between 20 and 30 minutes.
What is the total time required to make Speedy Korma Noodles with charred green pepper, caramelised mushrooms & peanuts?
The total time required to make Speedy Korma Noodles with charred green pepper, caramelised mushrooms & peanuts is between 30 and 40 minutes.
How many servings does Speedy Korma Noodles provide?
4 servings
What are the main ingredients in Speedy Korma Noodles?
Baby Tomato, Button Mushrooms, Chilli Flakes, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Green Pepper, Lime, Peanuts, Spice and All Things Nice Korma Curry Paste, Spring Onion, Vegetable Stock
What is the nutritional information of Speedy Korma Noodles?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Speedy Korma Noodles?
TOAST THE PEANUTS & PREP THE SHROOMS: Place a pan or wok (that has a lid) 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. Gently wipe the mushrooms clean with damp cloth or paper towel and cut into quarters. WHILE THE CURRY IS SIMMERING…: 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, toss through some oil to prevent sticking, and set aside for serving. CREAMY KORMA SAUCE: Return the pan or wok to a low heat with another drizzle of oil. When hot, fry the curry paste for 2-3 minutes until fragrant, shifting constantly. Add a small splash of water and stir it into the paste to deglaze. Increase the heat to medium and stir in the coconut cream, the stock, and 125ml of water. Stir or whisk until the curry paste combines with the liquid. Allow to simmer for 8-10 minutes until thickened, stirring occasionally. GRAB A BOWL, CHEF!: Dish up some rice noodles and spoon over the vegetable korma curry. Sprinkle over the chopped, toasted peanuts, the remaining spring onion, and the chopped coriander. Garnish with any remaining chilli flakes and lime zest to taste. Serve with a lime wedge on the side and enjoy! ADD SOME FINAL TOUCHES: When the sauce has finished simmering, add in the cooked veggies and toss to coat. Stir through the juice of 2 lime wedges, some lime zest, and the chilli flakes to taste. Remove from the heat on completion. VEGGIE FRY-UP: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the sliced green pepper for 3-4 minutes until lightly charred. Add three-quarters of the sliced spring onion and sauté for 1-2 minutes until browned. Add the quartered mushrooms and fry for 4-5 minutes until caramelised, shifting occasionally. On completion, transfer to a bowl and set aside. Keeping the pan or wok over the heat, add another drizzle of oil if necessary. When hot, fry the halved baby tomatoes for 3-4 minutes until soft, shifting occasionally. On completion, place in the bowl of mushrooms and peppers.
What should be prepared from my kitchen to make Speedy Korma Noodles?
Baby Tomato, Button Mushrooms, Chilli Flakes, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Green Pepper, Lime, Peanuts, Spice and All Things Nice Korma Curry Paste, Spring Onion, Vegetable Stock
How many calories does Speedy Korma Noodles have?
calories
How much fat content does Speedy Korma Noodles have?
grams