A one-pan winner of a dinner that ticks all the boxes! Quick, easy and totally scrumptious! Vibrant veggies, noodles and tender cubes of ostrich goulash are dressed in a soy and sesame sauce, spiced with gochujang and finished off with zingy lime juice.
One-pan Ostrich Stir-fry
One-pan Ostrich Stir-fry
with pak choi, pickled ginger & a sesame soy sauce
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cabbage
- Cashew Nuts
- Egg Noodles
- Free-range Ostrich Goulash
- Gochujang
- Lime
- Limes
- NOMU Oriental Rub
- Onion
- Onions
- Ostrich
- Pak Choi
- Pickled Ginger
- Soy-sesame
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE Ostrich
Pat the Ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the Soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the Ostrich to the pan or wok, mix in the Gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY Lime SQUEEZY!
Dish up some hearty Ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!
CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE Ostrich
Pat the Ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the Soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the Ostrich to the pan or wok, mix in the Gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY Lime SQUEEZY!
Dish up some hearty Ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!
CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE Ostrich
Pat the Ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. You may have to do this in batches. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 3-4 minutes until the onion is translucent. Pour in the Soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the Ostrich to the pan or wok, mix in the Gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY Lime SQUEEZY!
Dish up some hearty Ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!
CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE Ostrich
Pat the Ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. You may have to do this in batches. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 3-4 minutes until the onion is translucent. Pour in the Soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the Ostrich to the pan or wok, mix in the Gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY Lime SQUEEZY!
Dish up some hearty Ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!
Frequently Asked Questions
What is the preparation time for One-pan Ostrich Stir-fry?
The preparation time for One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce is between 15 and 30 minutes.
What is the total time required to make One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce?
The total time required to make One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce is between 35 and 55 minutes.
How many servings does One-pan Ostrich Stir-fry provide?
4 servings
What are the main ingredients in One-pan Ostrich Stir-fry?
Cabbage, Cashew Nuts, Egg Noodles, Free-range Ostrich Goulash, Gochujang, Lime, Limes, NOMU Oriental Rub, Onion, Onions, Ostrich, Pak Choi, Pickled Ginger, Soy-sesame
What is the nutritional information of One-pan Ostrich Stir-fry?
Calories: 1043, Carbs: 104 grams, Fat: grams, Protein: 55.4 grams, Sugar: 36.6 grams, Salt: 2075 grams
How do I prepare One-pan Ostrich Stir-fry?
GET IT ALL IN THE PAN: Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste. EASY PEASY LIME SQUEEZY!: Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder! STIR-FRY TIME: Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously. SEAL THE OSTRICH: Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion. CASH-EW LATER: Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. OODLES OF NOODLES: Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
What should be prepared from my kitchen to make One-pan Ostrich Stir-fry?
Cabbage, Cashew Nuts, Egg Noodles, Free-range Ostrich Goulash, Gochujang, Lime, Limes, NOMU Oriental Rub, Onion, Onions, Ostrich, Pak Choi, Pickled Ginger, Soy-sesame
How many calories does One-pan Ostrich Stir-fry have?
1043 calories
How much fat content does One-pan Ostrich Stir-fry have?
grams
Woolies Products in this dish
