eCook Meal
One-pan Ostrich Stir-fry
with pak choi, pickled ginger & a sesame soy sauce
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.
Serving guide
Choose your portion size.
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!
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
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
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!
Cashew Nuts - 200g
Egg Noodles - 4 cakes
Free-range Ostrich Goulash - 600g
Pak Choi - 400g
Onions - 2
NOMU Oriental Rub - 30ml
Soy-sesame - 225ml
Cabbage - 400g
Gochujang - 80ml
Limes - 4
Pickled Ginger - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R504.06
for 4 servings · R126.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Gochujang needs 80 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Soy-sesame needs 225 mlSoy, Sesame Chicken & Coconut Rice 720 g R184.99 · whole pack (size can't be divided)R184.99
-
Limes needs 4Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Cashew Nuts needs 200 gCashew Nut Chicken 400 g 400 g at R109.99 · 50% of packR55.00
-
Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
Not in the Woolies basket — source these elsewhere:
- NOMU Oriental Rub
- Free-range Ostrich Goulash
- Pickled Ginger
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for One-pan Ostrich Stir-fry?
The preparation time for One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce is between 15 and 30 minutes.
What is the total time required to make One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce?
The total time required to make One-pan Ostrich Stir-fry with pak choi, pickled ginger & a sesame soy sauce is between 35 and 55 minutes.
How many servings does One-pan Ostrich Stir-fry provide?
4 servings
What are the main ingredients in One-pan Ostrich Stir-fry?
Cabbage, Cashew Nut, Egg Noodles, Gochujang, Lime, NOMU Oriental Rub, Onion, Ostrich, Ostrich Goulash, Pak Choi, Pickled Ginger, Soy-sesame
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?
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! 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. 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. 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. 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?
Cabbage, Cashew Nut, Egg Noodles, Gochujang, Lime, NOMU Oriental Rub, Onion, Ostrich, Ostrich Goulash, Pak Choi, Pickled Ginger, Soy-sesame
How many calories does One-pan Ostrich Stir-fry have?
1043 calories
How much fat content does One-pan Ostrich Stir-fry have?
grams