What are the main ingredients in JAPANESE FUSION OSTRICH?

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

What is the nutritional information of JAPANESE FUSION OSTRICH?

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

How do I prepare JAPANESE FUSION OSTRICH?

TOAST THE SESAME SEEDS: Boil the kettle. Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. ONE STEP TO GO...: Just before serving, place the cucumber matchsticks and remaining Asian slaw in a bowl with a squeeze of lime juice. Toss together with some lime zest and seasoning to taste. KEEPING IT SOBA: Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the soba noodles and cook for 6-8 minutes until al dente. Drain on completion and run under some cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside. TASTE BUD PARTY TIME!: Dish up bowls of warm ostrich noodles. Top with the crunchy slaw, garnish with the chopped coriander, and sprinkle with the toasted sesame seeds. Finish off with a drizzle of sriracha (to taste) and serve with a lime wedge on the side. Get on down to chow town! FRY THE STROGANOFF: While the noodles are cooking, 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 on completion and set aside. Lower the heat to medium, return the pan or wok to the stove, and add another drizzle of oil. When hot, fry the grated ginger and half of the Asian slaw for 1-2 minutes until wilted but still crunchy. Stir in the Sweet Sesame-Soy and 75ml of water. Simmer for 3-4 minutes until slightly reduced. Remove from the heat on completion and add in the cooked noodles and ostrich. Toss to combine and season to taste.

What should be prepared from my kitchen to make JAPANESE FUSION OSTRICH?

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

JAPANESE FUSION OSTRICH

A hot ‘n healthy, Japanese-inspired bowl of ostrich and soba noodles, tumbled in a sweet sesame sauce; with zesty slaw, sesame seeds, and fiery sriracha. Soba are Japanese noodles made of buckwheat, which is a seed!

JAPANESE FUSION OSTRICH

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

Hands on Time: 10 - 20 minutes

Overall Time: 30 - 40 minutes

Ingredients:

Asian Slaw Mix
Cucumber
Free-range Ostrich Stroganoff
Fresh Coriander
Fresh Ginger
Lime
Ostrich
Soba Noodles
Sriracha
Sweet Sesame-Soy
White Sesame Seeds

From your kitchen:

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

Serves 1

TOAST THE SESAME SEEDS
Boil the kettle. Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the soba noodles and cook for 6-8 minutes until al dente. Drain on completion and run under some cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
FRY THE STROGANOFF
While the noodles are cooking, 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 on completion and set aside. Lower the heat to medium, return the pan or wok to the stove, and add another drizzle of oil. When hot, fry the grated ginger and half of the Asian slaw for 1-2 minutes until wilted but still crunchy. Stir in the Sweet Sesame-Soy and 50ml of water. Simmer for 2-3 minutes until slightly reduced. Remove from the heat on completion and add in the cooked noodles and ostrich. Toss to combine and season to taste.
ONE STEP TO GO...
Just before serving, place the cucumber matchsticks and remaining Asian slaw in a bowl with a squeeze of lime juice. Toss together with some lime zest and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up a bowl of warm ostrich noodles. Top with the crunchy slaw, garnish with the chopped coriander, and sprinkle with the toasted sesame seeds. Finish off with a drizzle of sriracha (to taste) and serve with a lime wedge on the side. Get on down to chow town!

White Sesame Seeds - 5ml
Soba Noodles - 45g
Free-Range Ostrich Stroganoff - 150g
Fresh Ginger - 10g
Asian Slaw Mix - 100g
Sweet Sesame-Soy - 45ml
Cucumber - 50g
Lime - 1
Fresh Coriander - 3g
Sriracha - 15ml

Download the Recipe

Serves 2

TOAST THE SESAME SEEDS
Boil the kettle. Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the soba noodles and cook for 6-8 minutes until al dente. Drain on completion and run under some cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
FRY THE STROGANOFF
While the noodles are cooking, 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 on completion and set aside. Lower the heat to medium, return the pan or wok to the stove, and add another drizzle of oil. When hot, fry the grated ginger and half of the Asian slaw for 1-2 minutes until wilted but still crunchy. Stir in the Sweet Sesame-Soy and 75ml of water. Simmer for 3-4 minutes until slightly reduced. Remove from the heat on completion and add in the cooked noodles and ostrich. Toss to combine and season to taste.
ONE STEP TO GO...
Just before serving, place the cucumber matchsticks and remaining Asian slaw in a bowl with a squeeze of lime juice. Toss together with some lime zest and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up bowls of warm ostrich noodles. Top with the crunchy slaw, garnish with the chopped coriander, and sprinkle with the toasted sesame seeds. Finish off with a drizzle of sriracha (to taste) and serve with a lime wedge on the side. Get on down to chow town!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Stroganoff - 300g
Fresh Ginger - 20g
Asian Slaw Mix - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Fresh Coriander - 5g
Sriracha - 30ml

Download the Recipe

Serves 3

TOAST THE SESAME SEEDS
Boil the kettle. Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the soba noodles and cook for 6-8 minutes until al dente. Drain on completion and run under some cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
FRY THE STROGANOFF
While the noodles are cooking, 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 on completion and set aside. Lower the heat to medium, return the pan or wok to the stove, and add another drizzle of oil. When hot, fry the grated ginger and half of the Asian slaw for 1-2 minutes until wilted but still crunchy. Stir in the Sweet Sesame-Soy and 75ml of water. Simmer for 3-4 minutes until slightly reduced. Remove from the heat on completion and add in the cooked noodles and ostrich. Toss to combine and season to taste.
ONE STEP TO GO...
Just before serving, place the cucumber matchsticks and remaining Asian slaw in a bowl with a squeeze of lime juice. Toss together with some lime zest and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up bowls of warm ostrich noodles. Top with the crunchy slaw, garnish with the chopped coriander, and sprinkle with the toasted sesame seeds. Finish off with a drizzle of sriracha (to taste) and serve with a lime wedge on the side. Get on down to chow town!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Stroganoff - 300g
Fresh Ginger - 20g
Asian Slaw Mix - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Fresh Coriander - 5g
Sriracha - 30ml

Download the Recipe

Serves 4

TOAST THE SESAME SEEDS
Boil a full kettle. Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the soba noodles and cook for 6-8 minutes until al dente. Drain on completion and run under some cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
FRY THE STROGANOFF
While the noodles are cooking, 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 on completion and set aside. You may need to do this step in batches. Lower the heat to medium, return the pan or wok to the stove, and add another drizzle of oil. When hot, fry the grated ginger and half of the Asian slaw for 2-3 minutes until wilted but still crunchy. Stir in the Sweet Sesame-Soy and 125ml of water. Simmer for 4-5 minutes until slightly reduced. Remove from the heat on completion and add in the cooked noodles and ostrich. Toss to combine and season to taste.
ONE STEP TO GO...
Just before serving, place the cucumber matchsticks and remaining Asian slaw in a bowl with a squeeze of lime juice. Toss together with some lime zest and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up bowls of warm ostrich noodles. Top with the crunchy slaw, garnish with the chopped coriander, and sprinkle with the toasted sesame seeds. Finish off with a drizzle of sriracha (to taste) and serve with a lime wedge on the side. Get on down to chow town!