A salad with an Asian twist using an authentic South African meat. Mung bean noodles are tossed with pickled carrot & cucumber matchsticks to form the dish’s foundation. This is crowned with a few delicious ostrich & garlic flavourbombs, browned to perfection. Coated in a sweet chilli dressing and toasted black sesame seeds.
Fragrant Ostrich Meatball Salad
Fragrant Ostrich Meatball Salad
with mung bean noodles & sweet chilli dressing
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Cucumber
- Free-range Ostrich Mince
- Garlic Clove
- Garlic Cloves
- Mung Bean Vermicelli Noodles
- Ostrich
- Rice Wine Vinegar
- Thai Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLING MOMENT
In a bowl, combine the vinegar, 1 tbsp of water, 1 tsp of sweetener, and seasoning. Add the grated carrot and the cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the carrot & cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
Rice Wine Vinegar - 20ml
Carrot - 120g
Cucumber - 100g
Black Sesame Seeds - 5ml
Mung Bean Vermicelli Noodles - 50g
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Thai Sweet Chilli Sauce - 50ml
PICKLING MOMENT
In a bowl, combine the vinegar, 2 tbsp of water, 2 tsps of sweetener, and seasoning. Add the grated carrot and the cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the carrot & cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
Rice Wine Vinegar - 40ml
Carrot - 120g
Cucumber - 200g
Black Sesame Seeds - 10ml
Mung Bean Vermicelli Noodles - 100g
Free-range Ostrich Mince - 300g
Garlic Clove - 1
Thai Sweet Chilli Sauce - 100ml
PICKLING MOMENT
In a bowl, combine the vinegar, 3 tbsp of water, 3 tsps of sweetener, and seasoning. Add the grated carrot and the cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the carrot & cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
Rice Wine Vinegar - 60ml
Carrot - 240g
Cucumber - 300g
Black Sesame Seeds - 15ml
Mung Bean Vermicelli Noodles - 150g
Free-range Ostrich Mince - 450g
Garlic Cloves - 2
Thai Sweet Chilli Sauce - 150ml
PICKLING MOMENT
In a bowl, combine the vinegar, 4 tbsp of water, 4 tsps of sweetener, and seasoning. Add the grated carrot and the cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the carrot & cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
Rice Wine Vinegar - 80ml
Carrot - 240g
Cucumber - 400g
Black Sesame Seeds - 20ml
Mung Bean Vermicelli Noodles - 200g
Free-range Ostrich Mince - 600g
Garlic Cloves - 2
Thai Sweet Chilli Sauce - 200ml
Woolies Products in this dish
