Bursting with flavour and easy to make, this Chinese street food dish is a quick classic. Seared ostrich strips, crunchy cabbage slaw and scrumptious egg noodles swim in a thick, tangy amalgamation of peanut butter, black vinegar and soy sauce. You’ll be slurping up every last drop!
Ostrich Dan Dan Noodles
Ostrich Dan Dan Noodles
with cabbage, carrot & peanut butter
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Brown Sugar
- Cabbage
- Carrot
- Egg Noodles
- Garlic Clove
- Garlic Cloves
- Ostrich
- Ostrich Strips
- Peanut Butter
- Sesame & Chilli Mix
- Soy Sauce Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PEANUT SAUCE
Whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until emulsified.
BUBBLE IT UP
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned but not cooked through, 1-2 minutes (shifting occasionally). Toss through the sliced cabbage and the grated carrot until heated but still crunchy, 1-2 minutes (shifting occasionally). Toss through the peanut sauce until coated. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky ostrich stir-fry. Simply delicious!
Brown Sugar - 10ml
Soy Sauce Mix - 30ml
Peanut Butter - 15ml
Garlic Clove - 1
Sesame & Chilli Mix - 15ml
Egg Noodles - 1 cake
Ostrich Strips - 150g
Cabbage - 100g
Carrot - 120g
PEANUT SAUCE
Whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until emulsified.
BUBBLE IT UP
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned but not cooked through, 1-2 minutes (shifting occasionally). Toss through the sliced cabbage and the grated carrot until heated but still crunchy, 1-2 minutes (shifting occasionally). Toss through the peanut sauce until coated. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky ostrich stir-fry. Simply delicious!
Brown Sugar - 20ml
Soy Sauce Mix - 60ml
Peanut Butter - 30ml
Garlic Clove - 1
Sesame & Chilli Mix - 30ml
Egg Noodles - 2 cakes
Ostrich Strips - 300g
Cabbage - 200g
Carrot - 120g
PEANUT SAUCE
Whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until emulsified.
BUBBLE IT UP
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned but not cooked through, 2-3 minutes (shifting occasionally). Toss through the sliced cabbage and the grated carrot until heated but still crunchy, 2-3 minutes (shifting occasionally). Toss through the peanut sauce until coated. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky ostrich stir-fry. Simply delicious!
Brown Sugar - 30ml
Soy Sauce Mix - 90ml
Peanut Butter - 45ml
Garlic Cloves - 2
Sesame & Chilli Mix - 45ml
Egg Noodles - 3 cakes
Ostrich Strips - 450g
Cabbage - 300g
Carrot - 240g
PEANUT SAUCE
Whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until emulsified.
BUBBLE IT UP
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Place a pan over a medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned but not cooked through, 2-3 minutes (shifting occasionally). Toss through the sliced cabbage and the grated carrot until heated but still crunchy, 2-3 minutes (shifting occasionally). Toss through the peanut sauce until coated. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky ostrich stir-fry. Simply delicious!
Brown Sugar - 40ml
Soy Sauce Mix - 120ml
Peanut Butter - 60ml
Garlic Cloves - 2
Sesame & Chilli Mix - 60ml
Egg Noodles - 4 cakes
Ostrich Strips - 600g
Cabbage - 400g
Carrot - 240g
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