Ostrich Strips & Egg Noodles

As the ultimate one-pan dish, stir-fries aren’t just easy to make but even easier to clean up afterwards. In less than 30 minutes, you will be plating up a wonderful and wholesome dish of seared ostrich strips, al dente egg noodles, cabbage, & plump edamame beans. Coated in a UCOOK Asian sauce, you can’t go wrong by choosing this for dinner, Chef!

Ostrich Strips & Egg Noodles

with edamame beans & cashew nuts

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Seasoning (salt & pepper)
Photo of Ostrich Strips & Egg Noodles
  1. NOODLES

    Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

  2. Ostrich STRIPS

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan.

  3. STIR-FRY

    Return the pan to medium heat with all the pan juices. When hot, fry the Cabbage until slightly wilted, 1-2 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 1-2 minutes. Remove from the heat, mix in the cooked noodles, and the ostrich strips.

  4. PLATE UP

    Plate up the loaded stir-fry, sprinkle over the spring onion, and the cashew nuts. Enjoy, Chef!

  • Egg Noodles - 1 cake

  • Free-range Ostrich Strips - 150g

  • Cabbage - 100g

  • UCOOK Asian Sauce - 1 unit

  • Edamame Beans - 50g

  • Spring Onion/s - 1

  • Cashew Nuts - 15g

  1. NOODLES

    Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

  2. Ostrich STRIPS

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan.

  3. STIR-FRY

    Return the pan to medium heat with all the pan juices. When hot, fry the Cabbage until slightly wilted, 1-2 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 1-2 minutes. Remove from the heat, mix in the cooked noodles, and the ostrich strips.

  4. PLATE UP

    Plate up the loaded stir-fry, sprinkle over the spring onion, and the cashew nuts. Enjoy, Chef!

  • Egg Noodles - 2 cakes

  • Free-range Ostrich Strips - 300g

  • Cabbage - 200g

  • UCOOK Asian Sauce - 2 units

  • Edamame Beans - 100g

  • Spring Onion/s - 2

  • Cashew Nuts - 30g

  1. NOODLES

    Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

  2. Ostrich STRIPS

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.

  3. STIR-FRY

    Return the pan to medium heat with all the pan juices. When hot, fry the Cabbage until slightly wilted, 2-3 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 2-3 minutes. Remove from the heat, mix in the cooked noodles, and the ostrich strips.

  4. PLATE UP

    Plate up the loaded stir-fry, sprinkle over the spring onion, and the cashew nuts. Enjoy, Chef!

  • Egg Noodles - 3 cakes

  • Free-range Ostrich Strips - 450g

  • Cabbage - 300g

  • UCOOK Asian Sauce - 3 units

  • Edamame Beans - 150g

  • Spring Onions - 3

  • Cashew Nuts - 45g

  1. NOODLES

    Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

  2. Ostrich STRIPS

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan.

  3. STIR-FRY

    Return the pan to medium heat with all the pan juices. When hot, fry the Cabbage until slightly wilted, 2-3 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 2-3 minutes. Remove from the heat, mix in the cooked noodles, and the ostrich strips.

  4. PLATE UP

    Plate up the loaded stir-fry, sprinkle over the spring onion, and the cashew nuts. Enjoy, Chef!

  • Egg Noodles - 4 cakes

  • Free-range Ostrich Strips - 600g

  • Cabbage - 400g

  • UCOOK Asian Sauce - 4 units

  • Edamame Beans - 200g

  • Spring Onions - 4

  • Cashew Nuts - 60g

Frequently Asked Questions

What is the preparation time for Ostrich Strips & Egg Noodles?

The preparation time for Ostrich Strips & Egg Noodles with edamame beans & cashew nuts is between 15 and 20 minutes.

What is the total time required to make Ostrich Strips & Egg Noodles with edamame beans & cashew nuts?

The total time required to make Ostrich Strips & Egg Noodles with edamame beans & cashew nuts is between 20 and 25 minutes.

How many servings does Ostrich Strips & Egg Noodles provide?

4 servings

What are the main ingredients in Ostrich Strips & Egg Noodles?

Cabbage, Cashew Nuts, Edamame Beans, Egg Noodles, Free-Range Ostrich Strips, Ostrich, Spring Onion/s, Spring Onions, UCOOK Asian Sauce

What is the nutritional information of Ostrich Strips & Egg Noodles?

Calories: 777, Carbs: 70 grams, Fat: grams, Protein: 48.2 grams, Sugar: 13.2 grams, Salt: 978 grams

How do I prepare Ostrich Strips & Egg Noodles?

PLATE UP: Plate up the loaded stir-fry, sprinkle over the spring onion, and the cashew nuts. Enjoy, Chef! STIR-FRY: Return the pan to medium heat with all the pan juices. When hot, fry the cabbage until slightly wilted, 1-2 minutes. Add the UCOOK Asian sauce, the edamame beans, and a splash of warm water. Mix until combined, 1-2 minutes. Remove from the heat, mix in the cooked noodles, and the ostrich strips. OSTRICH STRIPS: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan. NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

What should be prepared from my kitchen to make Ostrich Strips & Egg Noodles?

Cabbage, Cashew Nuts, Edamame Beans, Egg Noodles, Free-Range Ostrich Strips, Ostrich, Spring Onion/s, Spring Onions, UCOOK Asian Sauce

How many calories does Ostrich Strips & Egg Noodles have?

777 calories

How much fat content does Ostrich Strips & Egg Noodles have?

grams

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