Ostrich stroganoff sits atop a bed of silky soba noodles, served with mushrooms, pak choi and a glossy umami Asian sauce of soy, sesame oil and gochujang.
Sesame Ostrich & Soba Noodles
Sesame Ostrich & Soba Noodles
with fried mushrooms & a sticky Asian sauce
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Button Mushrooms
- Free-range Ostrich Stroganoff
- Fresh Coriander
- Fresh Ginger
- Gochujang
- Low-Sodium Soy Sauce
- Mixed Sesame Seeds
- Ostrich
- Pak Choi
- Sesame Oil
- Soba Noodles
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Fill a pot with the 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. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 2-3 minutes until slightly softened. Add the Gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 1-2 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and Ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot with the 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. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 2-3 minutes until slightly softened. Add the Gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 1-2 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and Ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot with the 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. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 3-4 minutes until slightly softened. Add the Gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 2-3 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and Ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot with the 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. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 3-4 minutes until slightly softened. Add the Gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 2-3 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and Ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Sesame Ostrich & Soba Noodles?
The preparation time for Sesame Ostrich & Soba Noodles with fried mushrooms & a sticky Asian sauce is between 15 and 30 minutes.
What is the total time required to make Sesame Ostrich & Soba Noodles with fried mushrooms & a sticky Asian sauce?
The total time required to make Sesame Ostrich & Soba Noodles with fried mushrooms & a sticky Asian sauce is between 30 and 55 minutes.
How many servings does Sesame Ostrich & Soba Noodles provide?
4 servings
What are the main ingredients in Sesame Ostrich & Soba Noodles?
Button Mushrooms, Free-range Ostrich Stroganoff, Fresh Coriander, Fresh Ginger, Gochujang, Low-Sodium Soy Sauce, Mixed Sesame Seeds, Ostrich, Pak Choi, Sesame Oil, Soba Noodles, Tomato Paste
What is the nutritional information of Sesame Ostrich & Soba Noodles?
Calories: 504, Carbs: 54 grams, Fat: grams, Protein: 48.2 grams, Sugar: 10.5 grams, Salt: 1205 grams
How do I prepare Sesame Ostrich & Soba Noodles?
OODLES OF NOODLES: Boil the kettle. Fill a pot with the 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. Toss through some oil to prevent sticking and set aside. TOASTY SEEDS: Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion. MUSHROOMS MAYHEM: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. NOODS READY TO SERVE!: Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef! BIG BIRD: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season. PREP & SAUCE: Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 2-3 minutes until slightly softened. Add the gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 1-2 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
What should be prepared from my kitchen to make Sesame Ostrich & Soba Noodles?
Button Mushrooms, Free-range Ostrich Stroganoff, Fresh Coriander, Fresh Ginger, Gochujang, Low-Sodium Soy Sauce, Mixed Sesame Seeds, Ostrich, Pak Choi, Sesame Oil, Soba Noodles, Tomato Paste
How many calories does Sesame Ostrich & Soba Noodles have?
504 calories
How much fat content does Sesame Ostrich & Soba Noodles have?
grams
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