Ostrich stroganoff sits atop a bed of silky soba noodles, served with mushrooms, pak choi and a glossy umami Asian sauce of soy, sesame oil and gochujang.
Sesame Ostrich & Soba Noodles
Sesame Ostrich & Soba Noodles
with fried mushrooms & a sticky Asian sauce
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Button Mushrooms
- Free-range Ostrich Stroganoff
- Fresh Coriander
- Fresh Ginger
- Gochujang
- Low-Sodium Soy Sauce
- Mixed Sesame Seeds
- Ostrich
- Pak Choi
- Sesame Oil
- Soba Noodles
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
OODLES OF NOODLES
Boil the kettle. Fill a pot with the boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 2-3 minutes until slightly softened. Add the gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 1-2 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
Soba Noodles - 50g
Mixed Sesame Seeds - 5ml
Button Mushrooms - 125g
Free-range Ostrich Stroganoff - 150g
Pak Choi - 150g
Fresh Ginger - 10g
Gochujang - 10ml
Sesame Oil - 5ml
Tomato Paste - 7,5ml
Low Sodium Soy Sauce - 15ml
Fresh Coriander - 4g
OODLES OF NOODLES
Boil the kettle. Fill a pot with the boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 2-3 minutes until slightly softened. Add the gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 1-2 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
Soba Noodles - 100g
Mixed Sesame Seeds - 10ml
Button Mushrooms - 250g
Free-range Ostrich Stroganoff - 300g
Pak Choi - 300g
Fresh Ginger - 20g
Gochujang - 20ml
Sesame Oil - 10ml
Tomato Paste - 15ml
Low Sodium Soy Sauce - 30ml
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Fill a pot with the boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 3-4 minutes until slightly softened. Add the gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 2-3 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
Soba Noodles - 150g
Mixed Sesame Seeds - 15ml
Button Mushrooms - 375g
Free-range Ostrich Stroganoff - 450g
Pak Choi - 450g
Fresh Ginger - 30g
Gochujang - 30ml
Sesame Oil - 15ml
Tomato Paste - 22,5ml
Low Sodium Soy Sauce - 45ml
Fresh Coriander - 12g
OODLES OF NOODLES
Boil the kettle. Fill a pot with the boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
TOASTY SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHROOMS MAYHEM
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan on completion and season to taste.
BIG BIRD
Return the pan to a medium heat with a drizzle of oil. Pat the ostrich stroganoff dry with some paper towel. When the pan is hot, fry the ostrich for 30-60 seconds per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) Remove from the pan and season.
PREP & SAUCE
Separate the leaves of the trimmed pak choi and rinse well. Slice the stems and cut the leaves in half lengthways. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the pak choi stems and grated ginger for 3-4 minutes until slightly softened. Add the gochujang (to taste), sesame oil, tomato paste, soy sauce, a sweetener of choice (to taste), and the pak choi leaves. Simmer for 2-3 minutes until the pak choi leaves are wilted, shifting occasionally. Remove from the heat, add the cooked ostrich and mix to combine. Just before serving, toss the cooked mushrooms through the noodles and season.
NOODS READY TO SERVE!
Dish up the silky soba noodles & mushrooms and spoon over the saucy Asian veggies and ostrich. Sprinkle over the chopped coriander and the toasted sesame seeds. Beautiful, Chef!
Soba Noodles - 200g
Mixed Sesame Seeds - 20ml
Button Mushrooms - 500g
Free-range Ostrich Stroganoff - 600g
Pak Choi - 600g
Fresh Ginger - 40g
Gochujang - 40ml
Sesame Oil - 20ml
Tomato Paste - 30ml
Low Sodium Soy Sauce - 60ml
Fresh Coriander - 15g
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