If your stomach is saying, “Miso hungry…” then quiet the grumblings with a generous portion of loaded egg noodles, tossed with crispy bacon, garlicky green beans & fresh coriander. This tasty combo is coated in a miso paste-based sauce, which brings out the richness of the butter-basted ostrich steak slices that complete this delish dish.
Miso Herby Noodles & Ostrich Steak
Miso Herby Noodles & Ostrich Steak
with chopped bacon
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Egg Noodles
- Free-range Ostrich Steak
- Fresh Coriander
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Miso Paste
- Ostrich
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NOODLES
Boil the kettle. Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the picked thyme, the grated garlic, and a knob of butter. Remove from the pan, season, and cover.
OSTRICH STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MISO NOODLES
Return the pan, wiped down, to medium heat. Mix in 100ml of the reserved pasta water and the miso paste. Whisk to combine and add the cooked noodles, the chopped bacon, the charred green beans, and the chopped coriander. Simmer until warmed through, 2-3 minutes. Remove from the heat.
DINNER IS READY
Plate up the loaded noodles, and top with the steak slices. Finish off with a generous squeeze of the lemon juice. Enjoy, Chef!
Egg Noodles - 1 cake
Streaky Pork Bacon - 4 strips
Green Beans - 100g
Fresh Thyme - 3g
Garlic Clove - 1
Free-range Ostrich Steak - 160g
Miso Paste - 30ml
Fresh Coriander - 5g
Lemon - 1
NOODLES
Boil the kettle. Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the picked thyme, the grated garlic, and a knob of butter. Remove from the pan, season, and cover.
OSTRICH STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MISO NOODLES
Return the pan, wiped down, to medium heat. Mix in 200ml of the reserved pasta water and the miso paste. Whisk to combine and add the cooked noodles, the chopped bacon, the charred green beans, and the chopped coriander. Simmer until warmed through, 2-3 minutes. Remove from the heat.
DINNER IS READY
Plate up the loaded noodles, and top with the steak slices. Finish off with a generous squeeze of the lemon juice. Enjoy, Chef!
Egg Noodles - 2 cakes
Streaky Pork Bacon - 8 strips
Green Beans - 200g
Fresh Thyme - 5g
Garlic Cloves - 2
Free-range Ostrich Steak - 320g
Miso Paste - 60ml
Fresh Coriander - 10g
Lemon - 1
NOODLES
Boil the kettle. Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting constantly). In the final minute, add the picked thyme, the grated garlic, and a knob of butter. Remove from the pan, season, and cover.
OSTRICH STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MISO NOODLES
Return the pan, wiped down, to medium heat. Mix in 300ml of the reserved pasta water and the miso paste. Whisk to combine and add the cooked noodles, the chopped bacon, the charred green beans, and the chopped coriander. Simmer until warmed through, 3-4 minutes. Remove from the heat.
DINNER IS READY
Plate up the loaded noodles, and top with the steak slices. Finish off with a generous squeeze of the lemon juice. Enjoy, Chef!
Egg Noodles - 3 cakes
Streaky Pork Bacon - 12 strips
Green Beans - 300g
Fresh Thyme - 8g
Garlic Cloves - 3
Free-range Ostrich Steak - 480g
Miso Paste - 90ml
Fresh Coriander - 15g
Lemon - 1
NOODLES
Boil the kettle. Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
BACON
Place a pan over medium-high heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting constantly). In the final minute, add the picked thyme, the grated garlic, and a knob of butter. Remove from the pan, season, and cover.
OSTRICH STEAK
Return the pan to 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
MISO NOODLES
Return the pan, wiped down, to medium heat. Mix in 400ml of the reserved pasta water and the miso paste. Whisk to combine and add the cooked noodles, the chopped bacon, the charred green beans, and the chopped coriander. Simmer until warmed through, 3-4 minutes. Remove from the heat.
DINNER IS READY
Plate up the loaded noodles, and top with the steak slices. Finish off with a generous squeeze of the lemon juice. Enjoy, Chef!
Egg Noodles - 4 cakes
Streaky Pork Bacon - 16 strips
Green Beans - 400g
Fresh Thyme - 10g
Garlic Cloves - 4
Free-range Ostrich Steak - 640g
Miso Paste - 125ml
Fresh Coriander - 20g
Lemon - 1
Woolies Products in this dish
