Crispy Ostrich & Egg Noodles

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

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
Photo of Crispy Ostrich & Egg Noodles
  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Ostrich Fillets 500 g

Ostrich Fillets 500 G

Photo of Ostrich Fillets Avg 500 g

Ostrich Fillets Avg 500 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Ostrich Steaks 500 g

Ostrich Steaks 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Ostrich Extra Lean Mince 500 g

Ostrich Extra Lean Mince 500 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Ostrich Cubes 500 g

Ostrich Cubes 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Ostrich Steaks Avg 500 g

Ostrich Steaks Avg 500 G

Photo of Ostrich Steaks Avg 1 kg

Ostrich Steaks Avg 1 Kg

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Photo of Whole Ostrich Fillet Avg 500 g

Whole Ostrich Fillet Avg 500 G

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