Udon noodles are umami-fied by being coated in a rich, dark oyster sauce, together with browned ostrich strips, earthy green beans, silky onion & bell pepper, the warmth of freshly grated ginger, and coriander for garnish.
Lean Ostrich Stir-Fry & Udon Noodles
Lean Ostrich Stir-Fry & Udon Noodles
with bell pepper & coriander
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Free-range Ostrich Steak
- Fresh Coriander
- Fresh Ginger
- Green Beans
- Onion
- Onions
- Ostrich
- Oyster Sauce
- Udon Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing into strips, and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion and pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the oyster sauce, the udon noodles, and 50ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the ostrich strips, the charred green beans, and seasoning.
BOWLED OVER!
Bowl up the saucy udon noodles and garnish with the chopped coriander. Enjoy, Chef!
Fresh Coriander - 3g
Udon Noodles - 100g
Oyster Sauce - 50ml
Fresh Ginger - 10g
Bell Pepper - 1
Onion - 1
Green Beans - 80g
Free-range Ostrich Steak - 160g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing into strips, and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion and pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the oyster sauce, the udon noodles, and 100ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the ostrich strips, the charred green beans, and seasoning.
BOWLED OVER!
Bowl up the saucy udon noodles and garnish with the chopped coriander. Enjoy, Chef!
Fresh Coriander - 5g
Udon Noodles - 200g
Oyster Sauce - 100ml
Fresh Ginger - 20g
Bell Pepper - 1
Onion - 1
Green Beans - 160g
Free-range Ostrich Steak - 320g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing into strips, and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion and pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the oyster sauce, the udon noodles, and 150ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the ostrich strips, the charred green beans, and seasoning.
BOWLED OVER!
Bowl up the saucy udon noodles and garnish with the chopped coriander. Enjoy, Chef!
Fresh Coriander - 8g
Udon Noodles - 300g
Oyster Sauce - 150ml
Fresh Ginger - 30g
Bell Peppers - 2
Onions - 2
Green Beans - 240g
Free-range Ostrich Steak - 480g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing into strips, and seasoning.
CHARRED BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion and pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the oyster sauce, the udon noodles, and 200ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the ostrich strips, the charred green beans, and seasoning.
BOWLED OVER!
Bowl up the saucy udon noodles and garnish with the chopped coriander. Enjoy, Chef!
Free-range Ostrich Steak - 640g
Green Beans - 320g
Onions - 2
Bell Peppers - 2
Fresh Ginger - 40g
Oyster Sauce - 200ml
Udon Noodles - 400g
Fresh Coriander - 10g
Woolies Products in this dish
