What are the main ingredients in Fuss-Free Fusion Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Fuss-Free Fusion Stir Fry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Fuss-Free Fusion Stir Fry?

ONE MORE STEP TO GO: Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste. TOAST THE SEEDS: Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool. KEEPIN’ IT SOBA: Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside. WHILE THE NOODLES ARE COOKING…: Fry the ostrich! Drain any liquid from the packaging and pat the strips dry with paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside. AN UMAMI STIR FRY: Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Add in the sweet sesame-soy sauce and 75ml of water, and stir until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste. TASTE BUD PARTY TIME!: Fill up some bowls with warm ostrich noodles. Top with the tangy slaw, sprinkle over the toasted sesame seeds, and garnish with the chopped coriander. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

What should be prepared from my kitchen to make Fuss-Free Fusion Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Fuss-Free Fusion Stir Fry

A hot ‘n healthy, Japanese-inspired bowl of ostrich strips and nutty soba noodles, tumbled together in a sweet sesame sauce. With zesty slaw, crunchy sesame seeds, fresh coriander, and fiery sriracha.

Fuss-Free Fusion Stir Fry

with ostrich strips, soba noodles & a soy, sesame oil and honey sauce

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 45 minutes

Ingredients:

Cucumber
Free-Range Ostrich Strips
Fresh Coriander
Fresh Ginger
Lime
Ostrich
Shredded Cabbage & Julienne Carrot
Soba Noodles
Sriracha
Sweet Sesame-Soy
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPIN’ IT SOBA
Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the packaging and pat the strips dry with paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 1-2 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 1-2 minutes until wilted but still crunchy. Add in the sweet sesame-soy sauce and 50ml of water, and stir until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Fill up a bowl with warm ostrich noodles. Top with the tangy slaw, sprinkle over the toasted sesame seeds, and garnish with the chopped coriander. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 5ml
Soba Noodles - 45g
Free-Range Ostrich Strips - 150g
Fresh Ginger - 10g
Shredded Cabbage & Julienne Carrot - 100g
Sweet Sesame-Soy - 45ml
Cucumber - 50g
Lime - 1
Sriracha - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPIN’ IT SOBA
Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the packaging and pat the strips dry with paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Add in the sweet sesame-soy sauce and 75ml of water, and stir until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Fill up some bowls with warm ostrich noodles. Top with the tangy slaw, sprinkle over the toasted sesame seeds, and garnish with the chopped coriander. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Strips - 300g
Fresh Ginger - 20g
Shredded Cabbage & Julienne Carrot - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Sriracha - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPIN’ IT SOBA
Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the packaging and pat the strips dry with paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Add in the sweet sesame-soy sauce and 75ml of water, and stir until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Fill up some bowls with warm ostrich noodles. Top with the tangy slaw, sprinkle over the toasted sesame seeds, and garnish with the chopped coriander. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Strips - 300g
Fresh Ginger - 20g
Shredded Cabbage & Julienne Carrot - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Sriracha - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 4

TOAST THE SEEDS
Boil the kettle for step 2. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPIN’ IT SOBA
Place a pot for the noodles over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the packaging and pat the strips dry with paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside. You may need to do this step in batches.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 3-4 minutes until wilted but still crunchy. Add in the sweet sesame-soy sauce and 125ml of water, and stir until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Fill up some bowls with warm ostrich noodles. Top with the tangy slaw, sprinkle over the toasted sesame seeds, and garnish with the chopped coriander. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!