What have udon for dinner, Chef? Made a bowl of umami yumminess, that’s what! Japanese udon noodles are coated in a palate pleasing mirin & oyster sauce, together with spicy-coated browned ostrich and buttery charred broccoli, with notes of ginger & garlic. Top with an optional boiled egg, garnish with fresh coriander for that Chef’s touch, and savour every slurp!
Udon Noodles & Ostrich
Udon Noodles & Ostrich
with bell pepper & coriander
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Broccoli Florets
- Free-range Ostrich Chunks
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Spiced Flour
- Udon Noodles
- Udon Sauce
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s (optional)
- Butter (optional)
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced Onion and the pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 50ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the crispy Ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the egg (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the egg and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced Onion and the pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 100ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the crispy Ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced Onion and the pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 150ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the crispy Ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced Onion and the pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 200ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the crispy Ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Udon Noodles & Ostrich?
The preparation time for Udon Noodles & Ostrich with bell pepper & coriander is between 20 and 40 minutes.
What is the total time required to make Udon Noodles & Ostrich with bell pepper & coriander?
The total time required to make Udon Noodles & Ostrich with bell pepper & coriander is between 30 and 50 minutes.
How many servings does Udon Noodles & Ostrich provide?
4 servings
What are the main ingredients in Udon Noodles & Ostrich?
Bell Pepper, Bell Peppers, Broccoli Florets, Free-range Ostrich Chunks, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Spiced Flour, Udon Noodles, Udon Sauce
What is the nutritional information of Udon Noodles & Ostrich?
Calories: 494, Carbs: 80 grams, Fat: grams, Protein: 43.6 grams, Sugar: 25.1 grams, Salt: 2781 grams
How do I prepare Udon Noodles & Ostrich?
OPTIONAL EGG: Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving. LET’S KEEP IT LOCAL: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside. BUTTERY BROCCOLI: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. ADDICTIVE AROMAS: Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced onion and the pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes. OODLES OF UDON NOODLES: Add the udon sauce, the udon noodles, and 100ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the crispy ostrich, the charred broccoli, and seasoning. BOWLED OVER!: Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
What should be prepared from my kitchen to make Udon Noodles & Ostrich?
Bell Pepper, Bell Peppers, Broccoli Florets, Free-range Ostrich Chunks, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Onion, Onions, Ostrich, Spiced Flour, Udon Noodles, Udon Sauce
How many calories does Udon Noodles & Ostrich have?
494 calories
How much fat content does Udon Noodles & Ostrich have?
grams
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