eCook Meal
Hoisin Ostrich Stir-fry
with pak choi, pickled ginger & cabbage
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R471.36
for 4 servings · R117.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Hoisin Sauce needs 200 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.33× packR69.32
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Chinese 5-spice needs 20 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Chinese 5-Spice, Egg Noodles, Fresh Coriander, Hoisin Sauce, Lime, Onion, Ostrich, Ostrich Mince, 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 Nut, Chinese 5-Spice, Egg Noodles, Fresh Coriander, Hoisin Sauce, Lime, Onion, Ostrich, Ostrich Mince, 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