eCook Meal
Thai Ostrich Noodles
with fresh basil & pickled onions
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.55
for 4 servings · R49.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Roasted Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Red Cabbage - 1/2 headRed Cabbage R29.99 · whole pack (size can't be divided)R29.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Fresh Coriander needs 12 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.98
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
Not in the Woolies basket — source these elsewhere:
- Thai Dressing
- Rice Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Ostrich Noodles?
The preparation time for Thai Ostrich Noodles with fresh basil & pickled onions is between 15 and 35 minutes.
What is the total time required to make Thai Ostrich Noodles with fresh basil & pickled onions?
The total time required to make Thai Ostrich Noodles with fresh basil & pickled onions is between 20 and 40 minutes.
How many servings does Thai Ostrich Noodles provide?
4 servings
What are the main ingredients in Thai Ostrich Noodles?
Carrot, Fresh Basil, Fresh Coriander, Garlic, Ginger, Onion, Ostrich, Ostrich Mince, Peanuts, Red Cabbage, Red Wine Vinegar, Rice Vermicelli Noodles, Thai Dressing
What is the nutritional information of Thai Ostrich Noodles?
Calories: 689, Carbs: 81 grams, Fat: grams, Protein: 39.6 grams, Sugar: 26.1 grams, Salt: 1228 grams
How do I prepare Thai Ostrich Noodles?
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! 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. 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. 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.
What should be prepared from my kitchen to make Thai Ostrich Noodles?
Carrot, Fresh Basil, Fresh Coriander, Garlic, Ginger, Onion, Ostrich, Ostrich Mince, Peanuts, Red Cabbage, Red Wine Vinegar, Rice Vermicelli Noodles, Thai Dressing
How many calories does Thai Ostrich Noodles have?
689 calories
How much fat content does Thai Ostrich Noodles have?
grams