What are the main ingredients in Swift Sweet Chilli Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Swift Sweet Chilli Stir Fry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Swift Sweet Chilli Stir Fry?

GET THE SEEDS GOLDEN!: Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. CHAR THE VEGGIES: Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and julienne carrot for 4-5 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 1-2 minutes until cooked al dente. On completion, drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside. CRYSTAL CLEAR NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving. STIR FRY TIME: While the noodles are soaking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the ostrich for 1-2 minutes until browned but not cooked through, shifting occasionally. Add in the tamari, 2 tbsp of water, and the sweet chilli sauce to taste. Toss until coated. Stir through the broccoli and carrot, and cook for 1-2 minutes until reheated, shifting frequently. Remove from the heat on completion. BOWL UP: Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger, diced cucumber, and sliced spring onion. Finish with sprinklings of toasted sesame seeds and chopped coriander. Now, how easy was that?

What should be prepared from my kitchen to make Swift Sweet Chilli Stir Fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Swift Sweet Chilli Stir Fry

A classic stir fry with more oomph and less effort! Tender ostrich strips coated in sweet chilli and tamari sauce, with silky noodles and warm, crunchy veg. Scattered with coriander, spring onion, pickled ginger, and cucumber to keep things fresh.

Swift Sweet Chilli Stir Fry

with charred broccoli and carrot, ostrich strips & rice noodles

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Carrot
Cucumber
Flat Rice Noodles
Free-range Ostrich Stroganoff
Fresh Coriander
Ong's Sweet Chilli Sauce
Ong's Sweet Thai Chilli Sauce
Ostrich
Pickled Ginger
Spring Onion
Spring Onions
Tamari
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and julienne carrot for 3-4 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 1-2 minutes until cooked al dente. On completion, drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
CRYSTAL CLEAR NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
STIR FRY TIME
While the noodles are soaking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the ostrich for 1-2 minutes until browned but not cooked through, shifting occasionally. Add in the tamari, 1 tbsp of water, and the sweet chilli sauce to taste. Toss until coated. Stir through the broccoli and carrot, and cook for 1-2 minutes until reheated, shifting frequently. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger, diced cucumber, and sliced spring onion. Finish with sprinklings of toasted sesame seeds and chopped coriander. Now, how easy was that?

White Sesame Seeds - 5ml
Broccoli Florets - 150g
Carrot - 120g
Flat Rice Noodles - 50g
Free-range Ostrich Stroganoff - 150g
Tamari - 20ml
Ong's Sweet Thai Chilli Sauce - 40ml
Pickled Ginger - 15g
Cucumber - 50g
Spring Onion - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and julienne carrot for 4-5 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 1-2 minutes until cooked al dente. On completion, drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
CRYSTAL CLEAR NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
STIR FRY TIME
While the noodles are soaking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the ostrich for 1-2 minutes until browned but not cooked through, shifting occasionally. Add in the tamari, 2 tbsp of water, and the sweet chilli sauce to taste. Toss until coated. Stir through the broccoli and carrot, and cook for 1-2 minutes until reheated, shifting frequently. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger, diced cucumber, and sliced spring onion. Finish with sprinklings of toasted sesame seeds and chopped coriander. Now, how easy was that?

White Sesame Seeds - 10ml
Broccoli Florets - 300g
Carrot - 240g
Flat Rice Noodles - 100g
Free-range Ostrich Stroganoff - 300g
Tamari - 40ml
Ong's Sweet Chilli Sauce - 80ml
Pickled Ginger - 30g
Cucumber - 100g
Spring Onions - 2
Fresh Coriander - 5g

Download the Recipe

Serves 3

GET THE SEEDS GOLDEN!
Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and julienne carrot for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 2-3 minutes until cooked al dente. On completion, drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
CRYSTAL CLEAR NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
STIR FRY TIME
While the noodles are soaking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the ostrich for 1-2 minutes until browned but not cooked through, shifting occasionally. You may need to do this step in batches to avoid overcrowding the pan. Add in the tamari, 3 tbsp of water, and the sweet chilli sauce to taste. Toss until coated. Stir through the broccoli and carrot, and cook for 2-3 minutes until reheated, shifting frequently. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger, diced cucumber, and sliced spring onion. Finish with sprinklings of toasted sesame seeds and chopped coriander. Now, how easy was that?

White Sesame Seeds - 15ml
Broccoli Florets - 450g
Carrot - 360g
Flat Rice Noodles - 150g
Free-range Ostrich Stroganoff - 450g
Tamari - 60ml
Ong's Sweet Chilli Sauce - 120ml
Pickled Ginger - 45g
Cucumber - 150g
Spring Onions - 3
Fresh Coriander - 8g

Download the Recipe

Serves 4

GET THE SEEDS GOLDEN!
Place a large pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and julienne carrot for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 2-3 minutes until cooked al dente. On completion, drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
CRYSTAL CLEAR NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Replace the plate and set aside to keep warm until serving.
STIR FRY TIME
While the noodles are soaking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the ostrich for 1-2 minutes until browned but not cooked through, shifting occasionally. You may need to do this step in batches to avoid overcrowding the pan. Add in the tamari, 4 tbsp of water, and the sweet chilli sauce to taste. Toss until coated. Stir through the broccoli and carrot, and cook for 2-3 minutes until reheated, shifting frequently. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger, diced cucumber, and sliced spring onion. Finish with sprinklings of toasted sesame seeds and chopped coriander. Now, how easy was that?