Global Flavours By Wayne Chang

Spice up your weekday dinner with this rich and saucy Stir-fried Noodles - packed with tender, juicy chicken and flavours that’ll make your knees weak! It takes less than 15 minutes to make, so if you’re tight on time this is the dish for you.

🔪 Easy

🍽️ Serves: 3

🥣 Preparation time: 5 minutes

⏲️ Cooking time: 12 minutes

Ingredients

650 g Woolworths Lemon & Black Pepper Marinated Chicken Kebabs 

1 T Woolworths Canola Oil 

1 T Woolworths Asian Sesame Oil 

500 g Woolworths Fresh Egg Noodles 

2 x 100 g Woolworths Asian Sesame Stir-fry Sauce 

30 g fresh ginger 

1 T Fresh garlic 

3 stalks mild spring onion 

Woolworths white sesame seeds, optional to garnish 

Woolworths black sesame seeds, optional to garnish 

Cooking instructions

1. Preheat air fryer to 180 °C and cook the chicken for 10 minutes.

2. Mince the garlic and slice the ginger into thin strips. Rough chop the spring onions into chunks.

3. Preheat the wok with a bit of canola oil and toasted sesame oil on high heat and cook the ginger and spring onions for 30 seconds. Follow that up with the garlic and cook for another 10 seconds. With a spatula keep everything moving. 

4. Throw in the Easy to Wok sauce along with the fresh egg noodles and cook for another 2 minutes while constantly tossing the ingredients. 

5. Mix the chicken into the noodles.

6. Serve with sesame seeds and an extra bit of spring onions.

This hake is anything but boring. A schmear of miso pesto adds bold umami, while a golden panko crust gives it crunch. Toasted mustard seeds, pine nuts and sesame bring flair and fragrance. Serve it with asparagus tossed in olive oil and slices of jewel-toned, red-fleshed oranges for something fresh, fast and totally luxe.

Tip: Crisp the skin first, then flip gently to avoid breaking the fillet.

🔪 Easy

🍽️ Serves: 2–3

🥣 Preparation time: 15 minutes

⏲️ Cooking time: 20 minutes

Ingredients

2 large hake fillets, skin on 

100 g Ottolenghi Miso Pesto 

25 g  panko breadcrumbs

2 T Woolworths Mediterranean Extra Virgin Olive Oil, plus extra for frying 

1 T Woolworths Yellow Mustard Seeds 

2 T Woolworths Raw Pine Nuts 

2 t Woolworths Black Sesame Seeds 

1 bunch Woolworths Asparagus Spears 

2 red-fleshed oranges, peeled and sliced

Woolworths Mediterranean Extra Virgin Olive Oil, for frying 

Cooking instructions

1. Pat the hake fillets dry. Spread miso pesto over the flesh side, then press panko crumbs on top.

2. Heat olive oil in a non-stick pan. Fry the fish skin-side down until crisp. Carefully flip and cook until the panko is golden and the fish is just cooked through.

3. In the same pan, add mustard seeds, pine nuts and sesame seeds. Toast until fragrant.

4. Blanche the asparagus, then toss with olive oil and squeeze over fresh orange juice.

5 Plate the hake with the asparagus and scatter over red-fleshed orange segments. Finish with toasted seeds and nuts.

A delicious chicken curry wrapped in a flaky, Cape Malay-style roti – yum! Take this ready meal, done in under five minutes, to the next level with a few Woolworths favourite sambals. Here’s how to turn an already flavourful Indian dish into a memorable and showstopping mid-week dinner for the whole family.

🔪 Easy

🍽️ Serves: 4

🥣 Preparation time: 2 minutes

⏲️ Cooking time: 5 minutes

Ingredients

1 x 1 kg Woolworths Chicken Roti 

4 tbsp Woolworths Chilli Pickle 

4 tbsp Woolworths Green Mango Chutney 

4 tbsp Woolworths Peppadew Piquanté Pepper Chutney 

6 tbsp Woolworths Double Cream Yoghurt 

5 g coriander (optional) 

Cooking instructions

1. Place the Woolworths Chicken Roti in the microwave for 3–4 minutes.
2. Decant the chutneys into small bowls. Stir the included raita through the yoghurt and place in a little serving bowl. 
3. Garnish the warmed roti with coriander. Dip and share and enjoy!

Craving something yummy that won’t take forever and a day to make, especially after a long, hard day? Try these Korean rice bowls – a great way to use up leftover protein – made with Woolworths Egg Fried Rice and fresh herbs. Topped with soft, sunny side up eggs, it’s sunshine and pure comfort in a bowl.

🔪 Easy

🍽️ Serves: 4

🥣 Preparation time: 5 minutes

⏲️ Cooking time: 10 minutes

Ingredients

1 tbsp sesame oil 

4 extra large  free range eggs 

500 g Woolworths Egg Fried Rice 

250 g leftover mince 

2 spring onions, finely sliced 

10 g basil 

10 g coriander 

10 g mint 

Cooking instructions

1. Heat the sesame oil in a large non-stick pan over high heat. Fry the eggs sunny side up for 5 – 8 minutes. 

2. In the meantime, warm the Woolworths Egg Fried Rice in the microwave for 3 minutes, according to the package instructions. 

3. Follow with the leftover mince, by placing it in a microwave-safe bowl and heat for 5 minutes, stirring at 1 minute intervals. 

4. Mix the spring onion and herbs together and serve with the hot rice, gooey eggs and mince.

After a long day, the last thing anyone wants to do is dishes. Try this chicken traybake recipe for a meal that requires minimal prep – and just one oven tray.

 

🔪 Easy

🍽️ Serves: 4

🥣 Preparation Time: 5 minutes

⏲️ Cooking time: 35 minutes

Ingredients

1 x 800 g Woolworths Mediterranean Roasting Vegetables 

2 tbsp olive oil 

Sea salt flakes, to taste 

2 g thyme (optional) 

1 x 1.5 kg Woolworths Peri Peri Butterflied Chicken 

1 x 4-pack Woolworths Heat & Eat Mini Garlic Butter Baguettes 

2 x 260 g Woolworths Roasted Vegetable Couscous Salad 

OR 

2 x 280 g Woolworths Bulgur Wheat & Lentil Salad 

Cooking instructions

1. Scatter the vegetables on a large baking tray and season with olive oil and salt. Add the thyme.

2. Place the chicken on top of the vegetables, with the marinade. Cook in a 180°C preheated oven for 45 minutes, or until cooked but still juicy. 

3. Pop the Woolworths Heat & Eat Mini Garlic Butter Baguettes in the oven, next to the chicken traybake, for the last 5 minutes. 

4. Have the leftovers for lunch by adding leftover chicken to Woolworths Roasted Vegetable Couscous Salad or Woolworths Bulgur Wheat & Lentil Salad.