What are the main ingredients in One-pan Ostrich Stir-fry?

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

What is the nutritional information of One-pan Ostrich Stir-fry?

Calories: 1043, Carbs: 104 grams, Fat: grams, Protein: 55.4 grams, Sugar: 36.6 grams, Salt: 2075 grams

How do I prepare One-pan Ostrich Stir-fry?

GET IT ALL IN THE PAN: Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste. EASY PEASY LIME SQUEEZY!: Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder! STIR-FRY TIME: Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously. SEAL THE OSTRICH: Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion. CASH-EW LATER: Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. OODLES OF NOODLES: Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.

What should be prepared from my kitchen to make One-pan Ostrich Stir-fry?

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

One-pan Ostrich Stir-fry

A one-pan winner of a dinner that ticks all the boxes! Quick, easy and totally scrumptious! Vibrant veggies, noodles and tender cubes of ostrich goulash are dressed in a soy and sesame sauce, spiced with gochujang and finished off with zingy lime juice.

One-pan Ostrich Stir-fry

with pak choi, pickled ginger & a sesame soy sauce

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cashew Nuts
Egg Noodles
Free-range Ostrich Goulash
Gochujang
Lime
Limes
NOMU Oriental Rub
Onion
Onions
Ostrich
Pak Choi
Pickled Ginger
Soy-sesame

From your kitchen:

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

Serves 1

CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE OSTRICH
Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!

Cashew Nuts - 50g
Egg Noodles - 1 cake
Free-range Ostrich Goulash - 150g
Pak Choi - 100g
Onion - 1
NOMU Oriental Rub - 7,5ml
Soy-sesame - 55ml
Cabbage - 100g
Gochujang - 20ml
Lime - 1
Pickled Ginger - 10g

Download the Recipe

Serves 2

CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE OSTRICH
Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 2-3 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 2-3 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!

Cashew Nuts - 100g
Egg Noodles - 2 cakes
Free-range Ostrich Goulash - 300g
Pak Choi - 200g
Onion - 1
NOMU Oriental Rub - 15ml
Soy-sesame - 110ml
Cabbage - 200g
Gochujang - 40ml
Limes - 2
Pickled Ginger - 20g

Download the Recipe

Serves 3

CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE OSTRICH
Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. You may have to do this in batches. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 3-4 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!

Cashew Nuts - 150g
Egg Noodles - 3 cakes
Free-range Ostrich Goulash - 450g
Pak Choi - 300g
Onions - 2
NOMU Oriental Rub - 22,5ml
Soy-sesame - 165ml
Cabbage - 300g
Gochujang - 60ml
Limes - 3
Pickled Ginger - 30g

Download the Recipe

Serves 4

CASH-EW LATER
Boil the kettle. Place the cashews in a pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
OODLES OF NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
SEAL THE OSTRICH
Pat the ostrich goulash dry with some paper towel and lightly season. Return the pan or wok to a high heat with a drizzle of oil. When hot, sear the ostrich goulash for 1 minute per side until browned but not cooked through, shifting as they colour. You may have to do this in batches. Remove from the pan on completion.
STIR-FRY TIME
Separate the leaves of the trimmed pak choi and rinse well. Cut in half lengthwise. Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes, shifting occasionally. Add the Oriental rub to taste. Sauté for 3-4 minutes until the onion is translucent. Pour in the soy-sesame sauce, and simmer for about a minute, stirring continuously. Toss through the halved pak choi, sliced cabbage, and the cooked noodles. Cook for 1-3 minutes until the veg is slightly wilted but still crunchy, tossing continuously.
GET IT ALL IN THE PAN
Return the ostrich to the pan or wok, mix in the gochujang (to taste) and ¾ of the cashew nuts. Toss for another 1-2 minutes until the ostrich is cooked through and coated. Finish off with a squeeze of lime juice and the lime zest. Stir to combine, remove from the heat, and season to taste.
EASY PEASY LIME SQUEEZY!
Dish up some hearty ostrich stir-fry. Sprinkle over the remaining cashews and garnish with the drained pickled ginger. Side with a lime wedge. There you have it: a one-pan wonder!