eCook Meal
Crispy Ostrich & Egg Noodles
with bell pepper & an oriental sauce
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.
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.95
for 4 servings · R24.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Oriental Sauce
- Spicy Flour
- Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Ostrich & Egg Noodles?
The preparation time for Crispy Ostrich & Egg Noodles with bell pepper & an oriental sauce is between 20 and 35 minutes.
What is the total time required to make Crispy Ostrich & Egg Noodles with bell pepper & an oriental sauce?
The total time required to make Crispy Ostrich & Egg Noodles with bell pepper & an oriental sauce is between 35 and 50 minutes.
How many servings does Crispy Ostrich & Egg Noodles provide?
4 servings
What are the main ingredients in Crispy Ostrich & Egg Noodles?
Bell Pepper, Egg Noodles, Free-Range Ostrich Strips, Garlic, Onion, Oriental Sauce, Ostrich, Spicy Flour, Tomato Paste
What is the nutritional information of Crispy Ostrich & Egg Noodles?
Calories: 708, Carbs: 94 grams, Fat: grams, Protein: 43.5 grams, Sugar: 16.3 grams, Salt: 1887 grams
How do I prepare Crispy Ostrich & Egg Noodles?
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. DINNER IS READY: Plate up the loaded noodles and enjoy, Chef! 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.
What should be prepared from my kitchen to make Crispy Ostrich & Egg Noodles?
Bell Pepper, Egg Noodles, Free-Range Ostrich Strips, Garlic, Onion, Oriental Sauce, Ostrich, Spicy Flour, Tomato Paste
How many calories does Crispy Ostrich & Egg Noodles have?
708 calories
How much fat content does Crispy Ostrich & Egg Noodles have?
grams