Related Searches: Easy Zucchini Slice, Easy Zucchini Recipes
... half the oil. Cook the mushrooms and broccoli for 3-4 minutes, then add the garlic, chilli, ginger, spring onions, zucchini and carrot noodles and cook for 2 minutes. Pour over the soy sauce and lime juice and add the ...
... soy sauce. Serve the soup topped with poached egg and with toasted crusty bread. Categories: Zucchini; Lunch; Low sugar; Noodle soup; Seafood free; Eggs; Peanut free; Dairy free; High protein; Chinese; High fibre; Dinner ...
... mint leaves shredded, 1 corn cob steamed, kernels removed, 2 cup lettuce leaves torn, 2 cup zucchini sliced into noodles, 1 lime juiced, 2 tbs salt-reduced soy sauce, 120 g peanuts roasted. Method: Just before serving ...
... tossing for a further 4 minutes. Add the noodles, chilli and teriyaki sauce and fry while tossing for a further 3 minutes before serving. Categories: Zucchini; Lunch; Noodle stir fry; Dinner; Japanese; Snow peas; Tofu ...
... 2 heads pak choi cut into thick shreds, 1 zucchini cut into matchsticks, 4 radishes sliced, 225 g ... the soup is very hot, but not boiling. Divide the noodles between four large open soup bowls. Add two slices of tofu ...
... gives the dish a traditional edge. Ingredients: 240 g noodles cooked, 600 g chicken breasts diced, 1 tbs sesame oil ... sliced, 1 large carrot julienne sliced, 1 medium zucchini julienne sliced, 1 small red chilli sliced, 4 ...
... extra virgin olive oil, 2 cloves garlic crushed, 0.5 punnet thyme leaves picked, 5 carrots spiralised or cut into noodles, 60 g Woolworths baby leaf spinach, 0.5 cup ricotta, 1 tsp dried chilli flakes, 0.25 cup pepitas ...
... pan and then bake for 10 minutes or until cooked. Remove from oven. Transfer meatballs to a plate. Add zucchini noodles to pan over medium heat and toss for 2 minutes or until just tender. Return meatballs and toss for 2 ...
Ingredients: 20 g butter, 0.25 cup sour cream, 1 brown onion sliced, 3 zucchini spiralised into noodles, 40 g South Cape FettaGreek Style crumbled, 500 g mixed mushrooms, 1 pkt Maggi beef stroganoff recipe base, 1 tbs ...
A green twist on a classic, this zucchini cacio e pepe recipe, with zucchini noodles, chilli, and parmesan, will have dinner on the table in 10 minutes. Ingredients: 1 tbs extra virgin olive oil, 1 clove garlic crushed, ...
Ingredients: 250 g carrot & zucchini spaghetti, 1 cup cooked vermicelli noodles, 0.5 cup zucchini grated zucchini, 1.5 tsp dried Italian herb mix, 1 slice wholemeal bread roughly torn, 0.5 lean beef mince, 5 ml olive oil ...
... of the ingredients to the pan, fry while tossing for 3 more minutes before serving. Categories: Zucchini; Lunch; Dinner; Noodle stir fry; Low sugar; Mango; Low saturated fat; Lemon; High protein; Chinese. Complexity: 2 ...
... pepper. Method: Using a spiraliser with a C blade attachment, cut the zucchini into thin noodles. Alternatively, shave the zucchini lengthways with a vegetable peeler to make pappardelle style ribbons. Place all the ...
... wok on medium high heat and cook the garlic, ginger and spring onions for 4 minutes. Tip in the spiralised zucchinis and carrots and cook for 3 minutes. Add the beansprouts and prawns and cook for 2 minutes then stir in ...
... , 0.25 cup brown sugar, 1 long red chilli thinly sliced, 180 g Mama Shrimp (Tom Yum) Flavour instant noodles, 1 bunch choy sum coarsely chopped, 2 spring onions thinly sliced, 0.25 cup Doree fried shallots, 0.25 bunch ...
... Ingredients: 560 g Woolworths COOK slow cooked Chinese BBQ style pork with char siu sauce, 250 g Chang's vermicelli rice noodles, 1.5 tbs Fountain soy sauce, 1.5 tbs vegetable oil, 425 g Birds Eye Stir Fry Mix Chinese, 2 ...
... a small sharp knife, cut carrot ribbons into long thin strips. Combine carrot, onion, cucumber, edamame, spinach and noodles in a large bowl. Reserve half of the salad mixture for next day's lunch. Zest 1 lime, then ...
... , 150 g fresh shiitake mushrooms thinly sliced, 4 free range eggs, 1 nori sheet finely shredded. Method: Place noodle soup base sachets, stock, soy sauce and 1 litre water in a large saucepan over high heat and bring to ...
... cheese has melted. Season. Ladle soup among bowls. Season with pepper. Serve topped with parmesan and parsley. Categories: Lunch; Australian; Quick and easy lunch; Noodle soup; Autumn; May 2021; Chicken. Complexity: 2.
... red miso paste, 2 tbs vegetable oil, 178 g dried somen noodles, 1 bunch baby pak choy cut crosswise into thirds, 300 g ... or until pumpkin is tender. Meanwhile, cook noodles in a saucepan of boiling water according to ...
... sauce and paste to pork, then stir-fry for 2 minutes or until well combined and sauce mixture boils. Add noodles, broccoli, carrot and spinach to pan and stir-fry for 2 minutes or until spinach is just wilted. Spoon into ...
... a quick, nourishing, and comforting soup. This vegetarian soup is versatile too, as you can swap udon with any other noodle you have in hand. Ingredients: 2 L water, 10 tbs miso paste, 40 g dried wood ear mushrooms, 400 ...
... , 4 cubes Vegeta beef stock, 2 tbs soy sauce, 1 bunch baby pak choy quartered, 250 g Chang's rice vermicelli noodles, 1 long red chilli sliced. Method: Heat oil in a large frying pan over high heat. Add mince and cook ...
... to pan and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked. Add noodles to soup and simmer for 2 minutes or until almost tender. Cut pak choy in half to form quarters. Add pak ...
... sprouts and bamboo shoots and simmer for 3 minutes. Stir in the coriander and the lime juice. Drain the noodles, divide between 4 warmed large deep bowls and ladle over the soup. Top with the spring onions and chilli ...
... Ingredients: 2 tbs vegetable oil, 300 g Mr Chen's Prawn Hargow Dumplings, 400 g Mr Chen's Hokkien Noodles, 150 g snow peas trimmed, halved lengthways, 1 red capsicum thinly sliced, 2 cloves garlic crushed, 1 tbs freshly ...
... bowl will wow every time. Ingredients: 1 duck breast fillet skin scored, 120 g Nongshim Shin Ramyun Original Noodle Soup, 1 tbs vegetable oil, 75 g stir-fry mushroom mix, 1 baby pak choy halved lengthways, blanched ...
... paste, sugar, fish sauce and lime juice in a bowl. Add pork and turn to coat. Meanwhile, cook noodles in boiling water according to packet instructions, adding beans for the last minute of cooking time. Drain. Refresh ...
... recipe. Bursting with green vegetables, mushrooms and sesame, it's sure to be a hit. Ingredients: 270 g dried udon noodles, 2 tbs vegetable oil, 1 red onion cut into wedges, 200 g mushrooms cut into wedges, 0.25 cup salt ...
... peanut butter, 0.33 cup kecap manis, 0.25 cup rice wine vinegar, 2 tbs chilli oil, 270 g dried udon noodles, 1 bunch Chinese broccoli roughly chopped, 0.25 cup peanuts 1/4 cup chopped, 0.5 tsp dried chilli flakes, 0 ...
... meal to beat the midweek dinner rush. Ingredients: 240 g frozen prawn & chive wontons, 188 g dried egg noodles, 2 tbs sesame oil, 4 cloves garlic crushed, ginger cut into 3cm-piece, peeled, finely grated, 1 star anise ...
... . Place chopped chilli, lime juice, sugar and fish sauce in a small bowl and stir until sugar dissolves. Place noodles, tomato, cucumber, mint, prawns and half of the dressing in a large bowl and toss to combine. Divide ...
... weeknight winner to have on rotation. Ingredients: 1 pkt Maggi Honey Soy Stir Fry, 2 pkt Maggi 2 Minute Noodles Chicken Wholegrain, 500 g chicken breast sliced thinly, 1 tbs vegetable oil, 2 spring onion, 2 cups broccoli ...
... high heat. Reserve any remaining sachets for another use. Add chicken, pak choy and noodles, and cook for 2 minutes or until chicken and noodles are cooked through. Stir in lime juice. Divide soup among bowls. Top with ...
... Tabasco Sriracha Sauce. Method: In a bowl, mix all the sauce ingredients together and set aside. Cook instant noodles without seasoning packet as directed on the package. Drain and set aside. In a large fry pan, heat 1 ...
... olive oil, 500 g chicken mince, 300 g corn kernels drained, 420 g creamed corn, 216 g chicken instant noodles broken in half, 1 punnet chives finely chopped. Method: Heat oil in a large saucepan over medium-high heat ...
... 200 g mushrooms sliced, 1 tbs ginger chopped, 2 tbs miso paste, 1 medium bok choi grated. Method: Cook the noodles as per packet instructions and then drain and set to one side. Heat up a large saucepan to a medium heat ...
... and minced, 5 cm ginger peeled and minced, 4 heads bok choi shredded, 1 tbs soy sauce. Method: Cook the noodles according to pack instructions. Heat a tablespoon of canola oil in a large wok on high heat. Sear the pork ...
... for a further 4 minutes. Add the rest of the ingredients to the pan and combine fully. Cook the noodles as per packet instructions and then drain and add to the pan. Cook everything together for 3 minutes while tossing ...
... flavour. Ingredients: 400 g tuna steaks, 1 tbs sesame oil divided, 3 tsp sesame seeds, 4 nests rice noodles, 1 cucumber sliced into ribbons, 3 tsp rice vinegar, 1 red chilli sliced, 1 bunch coriander fresh chopped, 4 ...
... 1/4 cup warm water, oil, soy sauce, garlic, ginger and chilli flakes in a small bowl until combined. Place noodles and half of the dressing in a large bowl. Add the salad leaves and cabbage, then toss to combine. Arrange ...
... vinegar, 3 tbs soy sauce, 20 g sesame seeds, 1 medium chilli de-seeded and sliced. Method: Cook the noodles as per packet instructions and then drain and set to one side. Prepare your vegetables by slicing. Drain as mush ...
... g salmon fillets cut into cubes, 110 g sugar snap peas. Method: In a large bowl of boiling water, place the noodles and let it soften for 10 minutes. In a large pot over medium heat, add the oil, garlic, ginger, and Thai ...
... the ginger, sweet chilli sauce and oyster sauce. Stir thoroughly and bring to back to boil. Tip in the mushrooms and noodles and cook for 2 minutes. Add the prawns and bokchoy and bring it to boil. If you like, you can ...
... g bok choy trimmed, chopped, stems separated, 4 cups chicken stock, 1.75 cups coconut milk, 200 g thin rice noodles soaked in hot water. Method: Add the peanut oil to a large pot setting it to medium-heat on the stovetop ...
... Eye Thai stir-fry mix, 2 tsp sesame seeds. Method: Bring a large saucepan of water to the boil. Add noodles and seasoning sachets. Cook for 2 minutes. Drain. Heat oil in a large frypan over medium heat. Add mince and ...
... or until broccoli is tender and chicken is cooked through. Top with coriander. Serve. Categories: Dinner; Asian; Noodle stir fry; Claire; Quick and easy dinner; Budget; Egg free; Tree nut free; Chicken; Weeknight dinner ...
... Woolworths chicken mince, 0.33 cup Chang's oyster sauce, 1 tbs Woolworths minced garlic, 100 g Chang's fried noodles, 400 g Woolworths four seasons coleslaw, 1 lemon halved. Method: Heat oil in a large frying pan or wok ...
... in half. Whisk miso, oil, syrup, vinegar and 1/4 cup warm water in a small jug. Divide noodles among plates. Top with cabbage, cucumber, chicken and eggs. Drizzle with dressing. Serve sprinkled with onion and coriander ...
... for 2 minutes until just soft. Add bean sprouts and spring onion and toss for 1 minute. Transfer to a bowl with noodles and toss well. Reheat wok and add half of the remaining oil. Pour in 1/4 of the egg, swirling pan to ...
... and stir to combine. Heat a little oil in a non-stick fry pan over medium heat. Add 1/2 cup of the noodle mixture to the pan and spread out to 14cm round. Cook 3 minutes each side or until golden. Transfer to a plate to ...
... thin strips, 1 tbs honey, 1 tbs salt-reduced soy sauce, 2 tbs sunflower oil, 400 g wholemeal wok-ready noodles. Method: In a large glass bowl, combine honey, soy and 1 tbsp sunflower oil. Add chicken and refrigerate for ...
... sauce mixture to pan, bring to the boil and cook for 2 minutes. Remove pan from heat. Meanwhile, place noodles and edamame in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain. Place ...
... mirin, then bring to the boil. Stir in half the onion. Remove eggs from soy mixture and halve. Divide noodles and broth mixture among bowls. Top each bowl with 3 egg halves and remaining onion to serve. Categories: Lunch ...
... a high heat. Add stir-fry vegetable mix, leaving sauce to the side, and cook for 3 minutes. Meanwhile, soak noodles in a medium sized bowl for 3 minutes in boiling water, then break apart gently with a fork and drain ...
... CHEN'S Teriyaki Sauce, 1 head broccoli cut into florets, 1 small red capsicum sliced, 300 g MR CHEN'S Thick Egg Noodles, 0.25 cup MR CHEN'S Soy Sauce, 2 tbs honey, 2 spring onion finely sliced, 1 clove garlic crushed, 1 ...
... and is perfect for a quick dinner. Ingredients: 400 ml coconut cream, fried shallots, 100 g dried rice vermicelli noodles, 2 tbs fish sauce, pea shoots halved, 750 g cauliflower cut into florets, 1 small red onion thinly ...
... g vegetable medley, 400 g Thai red chicken curry, 0.66 cup coconut milk, 375 g organic Singapore style noodles. Method: Heat curry according to packet instructions. Meanwhile, heat 1 tbs vegetable oil in a wok over high ...
... soup recipe will warm you right up. Plus, it can be customised with the noodles and veg your family loves. Ingredients: 160 g dried egg noodles, 1 broccoli head florets trimmed, 2 large carrots trimmed, finely chopped, 2 ...
... Calypso mangoes peeled, cut into 2cm cubes. Method: Heat oil in a medium saucepan over high heat. Add half the noodles and cook for 10 seconds or until puffed and crisp. Transfer to a paper towel-lined plate. Repeat with ...
... and skin discarded, meat roughly shredded, 0.5 cup Chang's salad dressing oriental, 100 g Chang's fried noodles, 0.5 bunch coriander leaves picked. Method: Place coleslaw in a large bowl. Add chicken and half of the ...
... tbs Woolworths sesame seeds, 5 ml olive oil cooking spray, 260 g salmon fillets skin off, 180 g dried soba noodles, 200 g green beans trimmed, 0.25 red cabbage finely shredded, 1 carrot shredded, 1 red capsicum deseeded ...
... 1 minute. Add capsicum and beans and stir-fry for 2 minutes or until just tender. Transfer to a bowl. Add noodles, broccoli and sesame oil, and toss to combine. Heat 1 tsp remaining garlic-infused oil in a wok or frying ...
... and ginger flavours on busy weeknights. Dinner's on the table in 20 minutes!; Ingredients: 125 g long life noodles, 1 tbs sesame oil, 333 g Woolworths beef mince, 1 cm ginger finely chopped, 2 spring onions cut into ...
... 3 tbs miso paste, 200 g green cabbage shredded, 2 medium carrots peeled and finely sliced, 300 g fine egg noodles, 2 limes chopped into wedges. Method: Heat the oil in a large, deep pan and cook the spring onions, chilli ...
... oil divided, 5 tbs peanut butter, 0.4 cup coconut milk, 4 tbs lime juice divided, 250 g rice noodles ready to eat, 1 large cucumber peeled into ribbons, 1 pack coriander fresh, chopped, 4 spring onions finely sliced ...
... . Ingredients: 1 large carrot, 2 tbs caster sugar, 0.5 cup rice wine vinegar, 200 g thin rice stick noodles, 1 Lebanese cucumber, 2 pkt little gem lettuce leaves separated, 0.5 bunch coriander leaves picked, 0.25 cup ...
... , 350 g Asian-style salad kit, 0.25 bunch coriander leaves picked, 1 tbs vegetable oil. Method: Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until tender. Drain. Refresh ...
... sweet chilli sauce, 1 cup bean sprouts, 1 tbs sesame seeds toasted, 1 tbs vegetable oil. Method: Cook noodles in a saucepan of boiling water for 5 minutes or until tender. Drain. Meanwhile, combine sesame and vegetable ...
... Drop the ginger and sambal oelek. Stir thoroughly and bring to back to boil. Tip in the coconut milk, mushrooms and noodles and cook for 2 minutes. Add the bokchoy and bring it to boil. If you like, you can serve it with ...
... the heat and set to one side. Heat up a wok with the oil to a medium heat and fry the cooked noodles in the sesame oil for 2 minutes. Add the broccolini, chilli and beansprouts and continue to fry for a further 1 minute ...
... , 100 g kale, 2 tbs sesame oil. Method: Heat up a wok with the oil to a medium heat and fry the cooked noodles in the sesame oil for 2 minutes. Add the ginger and bok choi and continue to fry for a further 1 minute. Add ...
... avocado sliced, 2 tbs sesame oil. Method: Heat up a wok with the oil to a medium heat and fry the cooked noodles in the sesame oil for 2 minutes. Add the radish and continue to fry for a further 1 minute. Serve the hot ...
... g green beans, 1 medium capsicum de-seeded and sliced, 4 tbs soy sauce, 1 tsp paprika. Method: Cook the noodles as per pack instructions and then drain and leave to one side. Tear the cooked turkey to shreds or chop into ...
... , 3 tbs sesame oil, 1 tbs mirin, 1 tbs caster sugar, 0.5 tsp chilli oil. Method: Place the soba noodles in a wide bowl with the carrots, spring onions and capsicum. In a separate bowl, mix together the soy sauce, sesame ...
... soy sauce, 6 cup chicken stock, 1 tbs peanut oil, 2 garlic cloves crushed, 400 g singapore noodles. Method: Place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes or until tender. Drain well ...
... can coconut milk, 1 L vegetable broth, 2 tbs satay paste, 200 g satay tofu, 2 cup veggies, 180 g udon noodles, 1 handful fresh coriander, 1 handful peanuts, 1 tbs soy sauce, 1 tbs honey, 1 tbs lemon juice. Method: Finely ...
... for 2 minutes while tossing. Add the rest of the ingredients and toss over the heat for 2 minutes. Finally add the cooked noodles and toss over the heat for 5 minutes before serving. Categories: Lunch; Dinner; Japanese ...
... chopped, 1 handful coriander leaves roughly chopped, 2 limes juice only, 2 tbs white wine vinegar. Method: Put the noodles in a large bowl and cover with boiling water from a kettle. Leave for 4 minutes, or according to ...
... , 175 g unsalted peanuts roughly chopped, 125 g green beans roughly chopped, 3 tbs fish sauce. Method: Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 5-8 minutes ...
... and cook for 10-15 minutes until just cooked through. Remove from the pan and cut into thick slices. Add the noodles and bok choi to the pan and cook for 2 minutes or until tender and heated through. Ladle the soup into ...
... and blend together well. When the beef from the broth is tender, lift it out and slice it thinly. Add the noodles to the broth and cook gently for 2-3 minutes to soften. Add the bean sprouts, along with the sliced beef ...
... chopped, 3 tbs Thai fish sauce, 1 tsp granulated sugar, 3 tbs lemon juiced, 3 tbs water. Method: Put the noodles into a large heatproof bowl, pour over enough boiling hot water to cover, and let stand for 5-8 minutes, or ...
... sunflower oil, 2 cloves garlic crushed, 400 g asparagus, 8 spring onions sliced diagonally, 400 g straight-to-wok udon noodles, 5 tbs oyster sauce, 5 tbs water. Method: Heat the oil in a large frying pan. Add the garlic ...
... , 1 tsp sesame oil, 1 tsp chilli oil, 0.3 cup water warm, 2 tbs sesame seeds toasted. Method: Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 10 minutes, or until ...
... hands) press the mince so that it covers a large area. Now turn the pan on to medium heat. Put the rice noodles into a pot of boiling water and take the pot off the heat. I usually break them up first, so they are easier ...
... carrot and corn. Crush garlic and add to bowl. Add cooked chicken to bowl. Boil water for instant noodles. Open packet of noodles and add them to the bowl with the other ingredients. Add stock sachet, that came with the ...
... or until done. Refresh in cold water, drain and transfer to a bowl. Add the vegetables to the bowl with the noodles. Heat a griddle pan on a high heat and cook the steaks for 5 minutes on each side until medium rare ...
... and garlic in a food processor and process until just combined. Transfer mixture to a large bowl and add grated zucchini, sesame seeds and flour. Stir to combine. Using damp hands, roll 1 1/2 tbs mixture into 12 balls ...
... slice with 1 1/2 tbs oil. Place a sheet of baking paper on chargrill pan (see Tip) and cook zucchini slice for 4 minutes each side or until charred and warmed through. Transfer to a serving platter. Discard baking paper ...
... Remove baking paper, then invert back onto tray. Sprinkle half of the cheese over base, then top with zucchini ribbons, asparagus, radish and onion. Sprinkle with remaining cheese, spray with oil and bake for 10 minutes ...
... and there'll be minimal cleaning up. It's a win-win. Ingredients: 1 cup self-raising flour, 2 medium zucchini grated, 6 free range eggs, 425 g canned no-added-salt chickpeas drained, 1 cup shredded tasty cheese, 100 g ...
... bowl. Set aside. Whisk eggs, oil and rosemary in a large bowl. Stir in almond meal. Fold in remaining zucchini mixture. Pour batter into pan. Bake for 1 hour, adding reserved almond mixture to top of loaf in the last ...
... Woolworths sliced potatoes*, 3 rosemary sprigs, 6 Woolworths free range eggs, 1 cup self-raising flour, 400 g zucchini coarsely grated, 100 g sliced ham chopped, 1 cup cheddar grated, 0.25 cup vegetable oil, 200 g pkt ...
... and set aside. Place remaining oil in pan over medium-high heat. Add onion, nutmeg, parsley stems and chopped zucchini, then cook, stirring, for 4 minutes or until onion has softened. Add garlic and cook for 1 minute or ...
... to a large bowl. Add 1/2 cup cheese and remaining passata and beans. Stir to combine. Place 4 zucchini slices, slightly overlapping, on a flat surface. Spoon 1 heaped tablespoon bean mixture on one short end. Roll up ...
... , 375 g smooth ricotta, 50 g parmesan finely grated, 0.25 cup Woolworths milk, 12 dried lasagne sheets, 4 zucchini peeled into ribbons, 0.5 cup grated mozzarella. Method: Preheat oven to 200°C/180°C fan-forced. Heat oil ...
... and 25 minutes. They're perfect for barbeques and speedy weeknight dinners. Ingredients: 460 g skinless salmon fillets, 3 zucchini, 1 lime, 0.25 cup extra virgin olive oil, 1 tsp dried oregano, 1.5 tsp ground paprika, 1 ...
Ingredients: 2 bunch asparagus ends removed, halved lengthways, 0.25 cup continental parsley chopped, 1 medium zucchini, 1 tbs lemon zest, green salad, 0.25 cup parmesan finely grated, 450 g microwave brown rice cooked, ...
... (3.5cm deep) lamington pan. Line base and sides with baking paper, extending paper 3cm above edges. Place zucchini, onion, bacon, flour, tasty cheese, parmesan and haloumi in a large bowl, and stir to combine. Add oil ...
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