What are the main ingredients in Silky Soy Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Silky Soy Noodles?

Calories: 769, Carbs: 87 grams, Fat: grams, Protein: 41.5 grams, Sugar: 29.3 grams, Salt: 1898 grams

How do I prepare Silky Soy Noodles?

NUTS ABOUT PEANUTS!: Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. GLASSY CLASSY: 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. YUM!: Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in! VEGGIE-PACKED NOODLES: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat. PREP THE GREENS: Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves. STICKY OSTRICH: Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 80ml of warm water and the juice of 2 limes wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.

What should be prepared from my kitchen to make Silky Soy Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Silky Soy Noodles

Our UCOOK-style take on larb, a famous meat salad from Laos! Packed with veg and ostrich mince, ribboned with vermicelli noodles, and united by a soy, honey, sesame oil, and garlic sauce. With a bite from lime and chilli flakes and a crunch from spring onion and peanuts.

Silky Soy Noodles

with ostrich mince, pak choi, peanuts & sesame oil

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Carrot
Dried Chilli Flakes
Free-range Ostrich Mince
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Cabbage
Lime
Limes
Ostrich
Pak Choi
Peanuts
Rice Vermicelli Noodles
Spring Onion
Spring Onions
Sticky Sesame-soy

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

NUTS ABOUT PEANUTS!
Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
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.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY OSTRICH
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 50ml of warm water and the juice of 1 lime wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!

Peanuts - 10g
Rice Vermicelli Noodles - 50g
Pak Choi - 100g
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Spring Onion - 1
Dried Chilli Flakes - 2.5ml
Sticky Sesame-soy - 52,5ml
Lime - 1
Fresh Coriander - 4g
Green Cabbage - 100g
Carrot - 120g

Download the Recipe

Serves 2

NUTS ABOUT PEANUTS!
Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
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.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY OSTRICH
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 80ml of warm water and the juice of 2 limes wedge. Cook for 2-3 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 2-3 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!

Peanuts - 20g
Rice Vermicelli Noodles - 100g
Pak Choi - 200g
Free-range Ostrich Mince - 300g
Garlic Cloves - 2
Spring Onions - 2
Dried Chilli Flakes - 5ml
Sticky Sesame-soy - 110ml
Lime - 1
Fresh Coriander - 8g
Green Cabbage - 200g
Carrot - 120g

Download the Recipe

Serves 3

NUTS ABOUT PEANUTS!
Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
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.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY OSTRICH
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 6-7 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 125ml of warm water and the juice of 3 limes wedge. Cook for 3-4 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 3-4 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!

Peanuts - 30g
Rice Vermicelli Noodles - 150g
Pak Choi - 300g
Free-range Ostrich Mince - 450g
Garlic Cloves - 3
Spring Onions - 3
Dried Chilli Flakes - 7,5ml
Sticky Sesame-soy - 152,5ml
Limes - 2
Fresh Coriander - 12g
Green Cabbage - 300g
Carrot - 240g

Download the Recipe

Serves 4

NUTS ABOUT PEANUTS!
Place a large pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GLASSY CLASSY
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.
PREP THE GREENS
Rinse the pak choi leaves well. Slice the green, leafy parts in half lengthways. Finely slice the stems, keeping them separate from the green leaves.
STICKY OSTRICH
Return the pan or wok to a medium heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 7-8 minutes until browned, shifting occasionally. Add the grated garlic, the white spring onion slices, and fry for about a minute until fragrant, shifting frequently. Stir in the chilli flakes to taste and fry for another 30 seconds. Mix in the sesame-soy sauce, 150ml of warm water and the juice of 4 limes wedge. Cook for 3-4 minutes until slightly reduced. Remove from the heat on completion, season to taste, and stir through three-quarters of the chopped coriander. Place in a bowl, cover to keep warm and set aside until serving.
VEGGIE-PACKED NOODLES
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until slightly softened. Add the pak choi leaves, sliced cabbage, and grated carrot. Sauté for 3-4 minutes until the leaves are wilted but the cabbage and carrot is still slightly crunchy. Toss through the cooked noodles and green spring onion slices until heated through, then remove from the heat.
YUM!
Scoop the veggie-packed noodles into a bowl and spoon over the sticky ostrich. Garnish with the remaining chopped coriander and the chopped, toasted peanuts. Sprinkle over any remaining chilli flakes to taste and serve with a lime wedge on the side. Grab those chopsticks and tuck in!