What have udon for dinner, Chef? Made a bowl of umami yumminess, that’s what! Japanese udon noodles are coated in a palate pleasing mirin & oyster sauce, together with spicy-coated browned ostrich and buttery charred broccoli, with notes of ginger & garlic. Top with an optional boiled egg, garnish with fresh coriander for that Chef’s touch, and savour every slurp!
Udon Noodles & Ostrich
Udon Noodles & Ostrich
with bell pepper & coriander
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Broccoli Florets
- Free-range Ostrich Chunks
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Ostrich
- Spiced Flour
- Udon Noodles
- Udon Sauce
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s (optional)
- Butter (optional)
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced onion and the pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 50ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the crispy ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the egg (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the egg and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
Free-range Ostrich Chunks - 150g
Spiced Flour - 10ml
Broccoli Florets - 100g
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Fresh Ginger - 10g
Udon Sauce - 60ml
Udon Noodles - 100g
Fresh Coriander - 3g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 2-3 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced onion and the pepper slices until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 100ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 2-3 minutes. Remove the pan from the heat. Stir through the crispy ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
Free-range Ostrich Chunks - 300g
Spiced Flour - 20ml
Broccoli Florets - 200g
Onion - 1
Bell Pepper - 1
Garlic clove - 1
Fresh Ginger - 20g
Udon Sauce - 120ml
Udon Noodles - 200g
Fresh Coriander - 5g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced onion and the pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 150ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the crispy ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
Free-range Ostrich Chunks - 450g
Spiced Flour - 30ml
Broccoli Florets - 300g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Udon Sauce - 185ml
Udon Noodles - 300g
Fresh Coriander - 8g
LET’S KEEP IT LOCAL
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in the spiced flour mix. When hot, sear the ostrich until browned and crispy, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
BUTTERY BROCCOLI
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces, until lightly charred, 6-7 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
ADDICTIVE AROMAS
Return the pan to medium heat with a drizzle of oil and a knob on butter (optional). Fry the sliced onion and the pepper slices until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the grated ginger. Fry until fragrant, 1-2 minutes.
OODLES OF UDON NOODLES
Add the udon sauce, the udon noodles, and 200ml of water to the fried onion. Simmer until heated through and the noodles are cooked, 5-6 minutes. Remove the pan from the heat. Stir through the crispy ostrich, the charred broccoli, and seasoning.
OPTIONAL EGG
Bring a small pot of water to the boil. When the water is boiling, cook the eggs (optional) for 6-8 minutes for medium, 6 minutes for medium-soft, and 8-10 minutes for medium-hard. Remove the eggs and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half and season before serving.
BOWLED OVER!
Bowl up the saucy udon noodles, top with the boiled egg (optional), and garnish with the chopped coriander. Enjoy, Chef!
Free-range Ostrich Chunks - 600g
Spiced Flour - 40ml
Broccoli Florets - 400g
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Udon Sauce - 240ml
Udon Noodles - 400g
Fresh Coriander - 10g
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