A delish stir-fry featuring browned ostrich goulash, crunchy cabbage, sweet chilli sauce & al dente egg noodles. Now the only thing left to do with this one-pan wonder is enjoy your dinner!
Easy Sweet Chilli Ostrich Stir-fry
Easy Sweet Chilli Ostrich Stir-fry
with egg noodles & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Carrot
- Egg Noodles
- Fresh Coriander
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH CHUNKS
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the sliced cabbage, and the carrot matchsticks until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it - a one-pan wonder!
Egg Noodles - 1 cake
Ostrich Chunks - 150g
Onion - 1
Cabbage - 100g
Carrot - 120g
Sweet Chilli Sauce - 50ml
Fresh Coriander - 3g
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH CHUNKS
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the sliced cabbage, and the carrot matchsticks until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it - a one-pan wonder!
Egg Noodles - 2 cakes
Ostrich Chunks - 300g
Onion - 1
Cabbage - 100g
Carrot - 240g
Sweet Chilli Sauce - 100ml
Fresh Coriander - 5g
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH CHUNKS
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the sliced cabbage, and the carrot matchsticks until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it - a one-pan wonder!
Egg Noodles - 3 cakes
Ostrich Chunks - 450g
Onions - 2
Cabbage - 200g
Carrot - 360g
Sweet Chilli Sauce - 150ml
Fresh Coriander - 8g
EGG NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH CHUNKS
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY VEGGIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion, the sliced cabbage, and the carrot matchsticks until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it - a one-pan wonder!
Egg Noodles - 4 cakes
Ostrich Chunks - 600g
Onions - 2
Cabbage - 200g
Carrot - 480g
Sweet Chilli Sauce - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
