We all feel a bit time-starved, which is why you won’t feel like you’re competing with the clock with this quick and easy recipe. An umami-rich UCOOK Asian sauce spiced with sriracha sauce coats browned ostrich mince & egg noodles. Sided with pickled radish & edamame beans.
Spicy Ostrich Mince
Spicy Ostrich Mince
with UCOOK Asian sauce & edamame beans
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Edamame Beans
- Egg Noodles
- Free-range Ostrich Mince
- Ostrich
- Piquanté Peppers
- Radish
- Rice Vinegar
- Spring Onion
- Spring Onions
- Sriracha Sauce
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLING MOMENT
Bring a pot of salted water to a boil for the noodles. In a bowl, combine the vinegar with a sweetener (to taste), add the sliced radish, and the edamame beans.
NOODLES
Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion and fry until browned, 3-4 minutes (shifting occasionally). Mix in the Asian sauce, the sriracha (to taste), and a splash of water. Simmer until the sauce is warmed through, 1-2 minutes. Remove from the heat and mix in the cooked noodles.
DINNER IS READY
Bowl up the loaded noodles, side with the radish & edamame beans, and scatter over the drained peppers. Enjoy your food, Chef!
Egg Noodles - 1 cake
Rice Vinegar - 20ml
Radish - 20g
Edamame Beans - 100g
Free-range Ostrich Mince - 150g
Spring Onion - 1
UCOOK Asian Sauce - 1 unit
Sriracha Sauce - 15ml
Piquanté Peppers - 20g
PICKLING MOMENT
Bring a pot of salted water to a boil for the noodles. In a bowl, combine the vinegar with a sweetener (to taste), add the sliced radish, and the edamame beans.
NOODLES
Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion and fry until browned, 3-4 minutes (shifting occasionally). Mix in the Asian sauce, the sriracha (to taste), and a splash of water. Simmer until the sauce is warmed through, 1-2 minutes. Remove from the heat and mix in the cooked noodles.
DINNER IS READY
Bowl up the loaded noodles, side with the radish & edamame beans, and scatter over the drained peppers. Enjoy your food, Chef!
Egg Noodles - 2 cakes
Rice Vinegar - 40ml
Radish - 40g
Edamame Beans - 200g
Free-range Ostrich Mince - 300g
Spring Onions - 2
UCOOK Asian Sauce - 2 units
Sriracha Sauce - 30ml
Piquanté Peppers - 40g
PICKLING MOMENT
Bring a pot of salted water to a boil for the noodles. In a bowl, combine the vinegar with a sweetener (to taste), add the sliced radish, and the edamame beans.
NOODLES
Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion and fry until browned, 5-6 minutes (shifting occasionally). Mix in the Asian sauce, the sriracha (to taste), and a splash of water. Simmer until the sauce is warmed through, 2-3 minutes. Remove from the heat and mix in the cooked noodles.
DINNER IS READY
Bowl up the loaded noodles, side with the radish & edamame beans, and scatter over the drained peppers. Enjoy your food, Chef!
Egg Noodles - 3 cakes
Rice Vinegar - 60ml
Radish - 60g
Edamame Beans - 300g
Free-range Ostrich Mince - 450g
Spring Onions - 3
UCOOK Asian Sauce - 3 units
Sriracha Sauce - 45ml
Piquanté Peppers - 60g
PICKLING MOMENT
Bring a pot of salted water to a boil for the noodles. In a bowl, combine the vinegar with a sweetener (to taste), add the sliced radish, and the edamame beans.
NOODLES
Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion and fry until browned, 5-6 minutes (shifting occasionally). Mix in the Asian sauce, the sriracha (to taste), and a splash of water. Simmer until the sauce is warmed through, 2-3 minutes. Remove from the heat and mix in the cooked noodles.
DINNER IS READY
Bowl up the loaded noodles, side with the radish & edamame beans, and scatter over the drained peppers. Enjoy your food, Chef!
Egg Noodles - 4 cakes
Rice Vinegar - 80ml
Radish - 80g
Edamame Beans - 400g
Free-range Ostrich Mince - 600g
Spring Onions - 4
UCOOK Asian Sauce - 4 units
Sriracha Sauce - 60ml
Piquanté Peppers - 80g
Woolies Products in this dish
