It’s the age-old question: What are we having for dinner tonight? Not today, Chef, not today! Because the delicious answer lies in this mouthwatering UCOOK mealkit. Al dente egg noodles are coated in an umami-rich oriental sauce and loaded with charred onions & peppers, crispy ostrich strips, and a tang of fragrant tomato paste.
Crispy Ostrich & Egg Noodles
Crispy Ostrich & Egg Noodles
with bell pepper & an oriental sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Egg Noodles
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Oriental Sauce
- Ostrich
- Ostrich Strips
- Spicy Flour
- Tomato Paste
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.
CRISPY OSTRICH
Place a pan over high heat with enough oil to cover the base. Pat the ostrich dry with paper towel, coat in the spicy flour, and season. When hot, fry the ostrich until browned and crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
SAUCY VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the pepper strips until lightly charred but still crunchy, 3-4 minutes. Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in 50ml of water and simmer until thickening, 1-2 minutes. Mix in the cooked noodles, the crispy ostrich, and the oriental sauce. Remove from the heat and season.
DINNER IS READY
Plate up the loaded noodles and enjoy, Chef!
Egg Noodles - 1 cake
Ostrich Strips - 150g
Spicy Flour - 35ml
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Tomato Paste - 20ml
Oriental Sauce - 50ml
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.
CRISPY OSTRICH
Place a pan over high heat with enough oil to cover the base. Pat the ostrich dry with paper towel, coat in the spicy flour, and season. When hot, fry the ostrich until browned and crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
SAUCY VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the pepper strips until lightly charred but still crunchy, 3-4 minutes. Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in 100ml of water and simmer until thickening, 2-3 minutes. Mix in the cooked noodles, the crispy ostrich, and the oriental sauce. Remove from the heat and season.
DINNER IS READY
Plate up the loaded noodles and enjoy, Chef!
Egg Noodles - 2 cakes
Ostrich Strips - 300g
Spicy Flour - 70ml
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Tomato Paste - 40ml
Oriental Sauce - 100ml
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.
CRISPY OSTRICH
Place a pan over high heat with enough oil to cover the base. Pat the ostrich dry with paper towel, coat in the spicy flour, and season. When hot, fry the ostrich until browned and crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. You may need to do this step in batches.
SAUCY VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the pepper strips until lightly charred but still crunchy, 4-5 minutes. Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in 150ml of water and simmer until thickening, 3-4 minutes. Mix in the cooked noodles, the crispy ostrich, and the oriental sauce. Remove from the heat and season.
DINNER IS READY
Plate up the loaded noodles and enjoy, Chef!
Egg Noodles - 3 cakes
Ostrich Strips - 450g
Spicy Flour - 105ml
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
Tomato Paste - 60ml
Oriental Sauce - 150ml
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.
CRISPY OSTRICH
Place a pan over high heat with enough oil to cover the base. Pat the ostrich dry with paper towel, coat in the spicy flour, and season. When hot, fry the ostrich until browned and crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. You may need to do this step in batches.
SAUCY VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the pepper strips until lightly charred but still crunchy, 4-5 minutes. Add the grated garlic and the tomato paste, and fry until fragrant, 1-2 minutes. Pour in 200ml of water and simmer until thickening, 3-4 minutes. Mix in the cooked noodles, the crispy ostrich, and the oriental sauce. Remove from the heat and season.
DINNER IS READY
Plate up the loaded noodles and enjoy, Chef!
Egg Noodles - 4 cakes
Ostrich Strips - 600g
Spicy Flour - 145ml
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
Tomato Paste - 80ml
Oriental Sauce - 205ml
Woolies Products in this dish
