Quick, easy and totally scrumptious! Vibrant veggies, noodles, and flavourful ostrich mince are dressed in a hoisin sauce and finished off with zingy lime juice.
Hoisin Ostrich Stir-fry
Hoisin Ostrich Stir-fry
with pak choi, pickled ginger & cabbage
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cabbage
- Cashew Nuts
- Chinese 5-Spice
- Egg Noodles
- Free-range Ostrich Mince
- Fresh Coriander
- Hoisin Sauce
- Lime
- Limes
- Onion
- Onions
- Ostrich
- Pickled Bell Peppers
- Pickled Ginger
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CHOP CHOP
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
EGGY 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.
FEELING PREPPY
Peel and roughly slice ½ the onion. Thinly slice the Cabbage. Drain the pickled peppers.
STIR & FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Chinese 5-spice (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE IT SAUCY
When the Chinese 5-spice is fragrant, add the drained pickled pepper, the sliced Cabbage, the cooked noodles, and the hoisin sauce to the pan. Fry until warmed through and coated in the sauce, 1-2 minutes. Remove from the heat, squeeze over some lime juice, and season (if necessary).
THAT'S IT!
Plate up the stir-fry. Sprinkle over the drained pickled ginger, the picked coriander, and the toasted cashews. Serve with a Lime wedge.
CHOP CHOP
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
EGGY 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.
FEELING PREPPY
Peel and roughly slice the onion. Thinly slice the Cabbage. Drain the pickled peppers.
STIR & FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Chinese 5-spice (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE IT SAUCY
When the Chinese 5-spice is fragrant, add the drained pickled pepper, the sliced Cabbage, the cooked noodles, and the hoisin sauce to the pan. Fry until warmed through and coated in the sauce, 1-2 minutes. Remove from the heat, squeeze over some lime juice, and season (if necessary).
THAT'S IT!
Plate up the stir-fry. Sprinkle over the drained pickled ginger, the picked coriander, and the toasted cashews. Serve with a Lime wedge.
CHOP CHOP
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
EGGY 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.
FEELING PREPPY
Peel and roughly slice 1½ of the Onions. Thinly slice the Cabbage. Drain the pickled peppers.
STIR & FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Chinese 5-spice (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE IT SAUCY
When the Chinese 5-spice is fragrant, add the drained pickled pepper, the sliced Cabbage, the cooked noodles, and the hoisin sauce to the pan. Fry until warmed through and coated in the sauce, 1-2 minutes. Remove from the heat, squeeze over some lime juice, and season (if necessary).
THAT'S IT!
Plate up the stir-fry. Sprinkle over the drained pickled ginger, the picked coriander, and the toasted cashews. Serve with a Lime wedge.
CHOP CHOP
Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
EGGY 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.
FEELING PREPPY
Peel and roughly slice the Onions. Thinly slice the Cabbage. Drain the pickled peppers.
STIR & FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Chinese 5-spice (to taste) and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE IT SAUCY
When the Chinese 5-spice is fragrant, add the drained pickled pepper, the sliced Cabbage, the cooked noodles, and the hoisin sauce to the pan. Fry until warmed through and coated in the sauce, 1-2 minutes. Remove from the heat, squeeze over some lime juice, and season (if necessary).
THAT'S IT!
Plate up the stir-fry. Sprinkle over the drained pickled ginger, the picked coriander, and the toasted cashews. Serve with a Lime wedge.
Frequently Asked Questions
What is the preparation time for Hoisin Ostrich Stir-fry?
The preparation time for Hoisin Ostrich Stir-fry with pak choi, pickled ginger & cabbage is between 25 and 30 minutes.
What is the total time required to make Hoisin Ostrich Stir-fry with pak choi, pickled ginger & cabbage?
The total time required to make Hoisin Ostrich Stir-fry with pak choi, pickled ginger & cabbage is between 30 and 35 minutes.
How many servings does Hoisin Ostrich Stir-fry provide?
4 servings
What are the main ingredients in Hoisin Ostrich Stir-fry?
Cabbage, Cashew Nuts, Chinese 5-Spice, Egg Noodles, Free-range Ostrich Mince, Fresh Coriander, Hoisin Sauce, Lime, Limes, Onion, Onions, Ostrich, Pickled Bell Peppers, Pickled Ginger
What is the nutritional information of Hoisin Ostrich Stir-fry?
Calories: 784, Carbs: 95 grams, Fat: grams, Protein: 43.2 grams, Sugar: 43.6 grams, Salt: 2419 grams
How do I prepare Hoisin Ostrich Stir-fry?
STIR & FRY: Return the pan to medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Chinese 5-spice (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). CHOP CHOP: Place the chopped cashews in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FEELING PREPPY: Peel and roughly slice the onion. Thinly slice the cabbage. Drain the pickled peppers. MAKE IT SAUCY: When the Chinese 5-spice is fragrant, add the drained pickled pepper, the sliced cabbage, the cooked noodles, and the hoisin sauce to the pan. Fry until warmed through and coated in the sauce, 1-2 minutes. Remove from the heat, squeeze over some lime juice, and season (if necessary). THAT'S IT!: Plate up the stir-fry. Sprinkle over the drained pickled ginger, the picked coriander, and the toasted cashews. Serve with a lime wedge. EGGY 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.
What should be prepared from my kitchen to make Hoisin Ostrich Stir-fry?
Cabbage, Cashew Nuts, Chinese 5-Spice, Egg Noodles, Free-range Ostrich Mince, Fresh Coriander, Hoisin Sauce, Lime, Limes, Onion, Onions, Ostrich, Pickled Bell Peppers, Pickled Ginger
How many calories does Hoisin Ostrich Stir-fry have?
784 calories
How much fat content does Hoisin Ostrich Stir-fry have?
grams
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