A simple yet divine dinner awaits you! Caramelised ostrich mince tossed with ginger, garlic and a Thai dressing. Swirled with vermicelli noodles, cabbage and carrot, topped with peanuts and fresh basil. Tuck in!
Thai Ostrich Noodles
Thai Ostrich Noodles
with fresh basil & pickled onions
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Carrot
- Free-range Ostrich Mince
- Fresh Basil
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Red Cabbage
- Red Wine Vinegar
- Rice Vermicelli Noodles
- Roasted Peanuts
- Thai Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 15ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 6-7 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
Fresh Basil - 3g
Red Wine Vinegar - 15ml
Onion - 1
Rice Vermicelli Noodles - 50g
Free-range Ostrich Mince - 150g
Fresh Ginger - 15g
Garlic Clove - 1
Thai Dressing - 60ml
Red Cabbage - 1/4 head
Carrot - 120g
Fresh Coriander - 5g
Roasted Peanuts - 15g
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 7-8 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
Fresh Basil - 5g
Red Wine Vinegar - 30ml
Onion - 1
Rice Vermicelli Noodles - 100g
Free-range Ostrich Mince - 300g
Fresh Ginger - 30g
Garlic Cloves - 2
Thai Dressing - 105ml
Red Cabbage - 1/4 head
Carrot - 120g
Fresh Coriander - 8g
Roasted Peanuts - 30g
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 45ml of water and 30ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 8-10 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
Fresh Basil - 8g
Red Wine Vinegar - 45ml
Onions - 2
Rice Vermicelli Noodles - 150g
Free-range Ostrich Mince - 450g
Fresh Ginger - 45g
Garlic Cloves - 3
Thai Dressing - 150ml
Red Cabbage - 1/2 head
Carrot - 240g
Fresh Coriander - 10g
Roasted Peanuts - 45g
PICKLING TIME
Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves. In a bowl, place the red wine vinegar, 60ml of water and 35ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Add in the sliced onion, some seasoning and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
GET COOKIN’
Place a pan or wok over a medium-high heat with a drizzle of oil. Add in the mince and work quickly to break it up as it starts to cook. Allow for the meat to caramelise for 8-10 minutes until browned and cooked through, stirring occasionally. In the final 1-2 minutes, add the grated ginger and garlic, and fry until fragrant.
ALL TOGETHER NOW
Add the cooked noodles, the Thai dressing, ½ the torn basil leaves, a splash of the pickling liquid and the shredded cabbage and carrot to the pan with the mince. Mix for 1-2 minutes until fully combined and warmed through. Season to taste.
WOW!
Plate up a generous helping of the Thai noodles. Top with the pickled onion (to taste), remaining basil, the chopped coriander, and sprinkle over the peanuts. Simple, stunning and scrumptious!
Fresh Basil - 10g
Red Wine Vinegar - 60ml
Onions - 2
Rice Vermicelli Noodles - 200g
Free-range Ostrich Mince - 600g
Fresh Ginger - 60g
Garlic Cloves - 4
Thai Dressing - 195ml
Red Cabbage - 1/2 head
Carrot - 240g
Fresh Coriander - 12g
Roasted Peanuts - 60g
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