eCook Meal
Fuss-Free Fusion Stir Fry
with ostrich strips, soba noodles & a soy, sesame oil and honey sauce
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.36
for 4 servings · R29.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Sriracha needs 60 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
Not in the Woolies basket — source these elsewhere:
- Sweet Sesame-Soy
- Soba Noodles
- Free-Range Ostrich Strips
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fuss-Free Fusion Stir Fry?
The preparation time for Fuss-Free Fusion Stir Fry with ostrich strips, soba noodles & a soy, sesame oil and honey sauce is between 20 and 25 minutes.
What is the total time required to make Fuss-Free Fusion Stir Fry with ostrich strips, soba noodles & a soy, sesame oil and honey sauce?
The total time required to make Fuss-Free Fusion Stir Fry with ostrich strips, soba noodles & a soy, sesame oil and honey sauce is between 30 and 45 minutes.
How many servings does Fuss-Free Fusion Stir Fry provide?
4 servings
What are the main ingredients in Fuss-Free Fusion Stir Fry?
Cucumber, Free-Range Ostrich Strips, Fresh Coriander, Ginger, Lime, Ostrich, Shredded Cabbage & Julienne Carrot, Soba Noodles, Sriracha, Sweet Sesame-Soy, White Sesame Seeds
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Fuss-Free Fusion Stir Fry?
Cucumber, Free-Range Ostrich Strips, Fresh Coriander, Ginger, Lime, Ostrich, Shredded Cabbage & Julienne Carrot, Soba Noodles, Sriracha, Sweet Sesame-Soy, White Sesame Seeds
How many calories does Fuss-Free Fusion Stir Fry have?
calories
How much fat content does Fuss-Free Fusion Stir Fry have?
grams