A delish stir-fry featuring browned ostrich chunks, crunchy cabbage, a sweet chilli sauce & al dente egg noodles. Now the only thing left to do is enjoy your dinner!
Easy Sweet Chilli Ostrich Stir-fry
Easy Sweet Chilli Ostrich Stir-fry
with egg noodles & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Cabbage
- Carrot
- Egg Noodles
- Fresh Coriander
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
GET A WOK-OUT
Pat the ostrich chunks dry with paper towel and lightly season. Place a pan or wok over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STIR THINGS UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, the sliced cabbage, and the carrot strips. Fry until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it: a one-pan wonder!
Egg Noodles - 1 cake
Ostrich Chunks - 150g
Onion - 1
Cabbage - 100g
Carrot - 120g
Sweet Chilli Sauce - 40ml
Fresh Coriander - 4g
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
GET A WOK-OUT
Pat the ostrich chunks dry with paper towel and lightly season. Place a pan or wok over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STIR THINGS UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, the sliced cabbage, and the carrot strips. Fry until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it: a one-pan wonder!
Egg Noodles - 2 cakes
Ostrich Chunks - 300g
Onion - 1
Cabbage - 200g
Carrot - 240g
Sweet Chilli Sauce - 80ml
Fresh Coriander - 8g
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
GET A WOK-OUT
Pat the ostrich chunks dry with paper towel and lightly season. Place a pan or wok over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
STIR THINGS UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, the sliced cabbage, and the carrot strips. Fry until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it: a one-pan wonder!
Egg Noodles - 3 cakes
Ostrich Chunks - 450g
Onions - 2
Cabbage - 300g
Carrot - 360g
Sweet Chilli Sauce - 125ml
Fresh Coriander - 12g
OODLES OF NOODLES
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
GET A WOK-OUT
Pat the ostrich chunks dry with paper towel and lightly season. Place a pan or wok over high heat with a drizzle of oil. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
STIR THINGS UP
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced onion, the sliced cabbage, and the carrot strips. Fry until softened, 2-3 minutes (shifting occasionally). Add the sweet chilli sauce, the browned ostrich, and the cooked noodles. Fry until heated through, 1-2 minutes (shifting constantly). Remove from the heat and season.
LET’S EAT
Dish up the hearty ostrich stir-fry. Garnish with the chopped coriander. There you have it: a one-pan wonder!
Egg Noodles - 4 cakes
Ostrich Chunks - 600g
Onions - 2
Cabbage - 400g
Carrot - 480g
Sweet Chilli Sauce - 160ml
Fresh Coriander - 15g
Woolies Products in this dish
