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
Silky Soy Noodles
with ostrich mince, pak choi, peanuts & sesame oil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Silky Soy Noodles?
The preparation time for Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil is between 20 and 35 minutes.
What is the total time required to make Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil?
The total time required to make Silky Soy Noodles with ostrich mince, pak choi, peanuts & sesame oil is between 30 and 45 minutes.
How many servings does Silky Soy Noodles provide?
4 servings
What are the main ingredients in Silky Soy Noodles?
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
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?
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
How many calories does Silky Soy Noodles have?
769 calories
How much fat content does Silky Soy Noodles have?
grams
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