A simple yet divine dinner awaits you! Caramelised ostrich mince tossed with ginger, garlic and a Thai dressing. Swirled with vermicelli noodles, cabbage and carrot, topped with peanuts and fresh basil. Tuck in!
Thai Ostrich Noodles
Thai Ostrich Noodles
with fresh basil & pickled onions
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Carrot
- Free-range Ostrich Mince
- Fresh Basil
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Red Cabbage
- Red Wine Vinegar
- Rice Vermicelli Noodles
- Roasted Peanuts
- Thai Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 15ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
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.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 6-7 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and Carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled Onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
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.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 7-8 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and Carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled Onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 45ml of water and 30ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
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.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 8-10 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and Carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled Onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 60ml of water and 35ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced Onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
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.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 8-10 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and Carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled Onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
Frequently Asked Questions
What is the preparation time for Thai Ostrich Noodles?
The preparation time for Thai Ostrich Noodles with fresh basil & pickled onions is between 15 and 35 minutes.
What is the total time required to make Thai Ostrich Noodles with fresh basil & pickled onions?
The total time required to make Thai Ostrich Noodles with fresh basil & pickled onions is between 20 and 40 minutes.
How many servings does Thai Ostrich Noodles provide?
4 servings
What are the main ingredients in Thai Ostrich Noodles?
Carrot, Free-range Ostrich Mince, Fresh Basil, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Red Cabbage, Red Wine Vinegar, Rice Vermicelli Noodles, Roasted Peanuts, Thai Dressing
What is the nutritional information of Thai Ostrich Noodles?
Calories: 689, Carbs: 81 grams, Fat: grams, Protein: 39.6 grams, Sugar: 26.1 grams, Salt: 1228 grams
How do I prepare Thai Ostrich Noodles?
PICKLING TIME: Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, some seasoning and set aside to pickle. OODLES OF NOODLES: 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. GET COOKIN’: Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 7-8 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant. ALL TOGETHER NOW: Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste. WOW!: Plate up a generous helping of the Thai noodles. Top with the pickled onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
What should be prepared from my kitchen to make Thai Ostrich Noodles?
Carrot, Free-range Ostrich Mince, Fresh Basil, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Red Cabbage, Red Wine Vinegar, Rice Vermicelli Noodles, Roasted Peanuts, Thai Dressing
How many calories does Thai Ostrich Noodles have?
689 calories
How much fat content does Thai Ostrich Noodles have?
grams
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