eCook Meal
Sweet Potato Teriyaki Noodles
with pak choi, honey & kimchi
Practically no prep! Tons of Japanese-inspired flavour! A tantalising teriyaki sauce with oodles of soba noodles, sticky sweet potatoes, and pak choi – all flecked with kimchi and toasted peanuts.
Serving guide
Choose your portion size.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
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 or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 100ml of boiling water. 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. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 4-5 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
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 or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 150ml of boiling water. 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. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
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 or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 200ml of boiling water. 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. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 3-4 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
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 or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 300ml of boiling water. 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. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 3-4 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.99
for 4 servings · R45.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Kimchi needs 100 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 1.14× packR22.72
Not in the Woolies basket — source these elsewhere:
- Soba Noodles
- Sticky Teriyaki Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet Potato Teriyaki Noodles?
The preparation time for Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi is between 15 and 30 minutes.
What is the total time required to make Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi?
The total time required to make Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi is between 45 and 60 minutes.
How many servings does Sweet Potato Teriyaki Noodles provide?
4 servings
What are the main ingredients in Sweet Potato Teriyaki Noodles?
Edamame Beans, Kimchi, Pak Choi, Peanuts, Soba Noodles, Sticky Teriyaki Sauce, Sweet Potato, Vegetable Stock
What is the nutritional information of Sweet Potato Teriyaki Noodles?
Calories: 584, Carbs: 98 grams, Fat: grams, Protein: 22.7 grams, Sugar: 25.1 grams, Salt: 2043 grams
How do I prepare Sweet Potato Teriyaki Noodles?
TERRIFIC TERIYAKI: Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion. GET THE NOODLES GOING: Dilute the stock with 150ml of boiling water. 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. Return to the pot and toss through some oil to prevent sticking. EARTHY GROUNDNUTS: 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 or wok and roughly chop. WARM & SOULFUL: Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped kimchi to taste and garnish with the chopped peanuts. Time to receive this beautiful meal. Itadakimasu. PAK CHOI PREP: Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm. POPPIN’ POTATOES: Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Sweet Potato Teriyaki Noodles?
Edamame Beans, Kimchi, Pak Choi, Peanuts, Soba Noodles, Sticky Teriyaki Sauce, Sweet Potato, Vegetable Stock
How many calories does Sweet Potato Teriyaki Noodles have?
584 calories
How much fat content does Sweet Potato Teriyaki Noodles have?
grams