What are the main ingredients in Vilafonté’s No Noodle Ostrich Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Vilafonté’s No Noodle Ostrich Stir-fry?

Calories: 1296, Carbs: 51 grams, Fat: grams, Protein: 79.5 grams, Sugar: 22 grams, Salt: 1948 grams

How do I prepare Vilafonté’s No Noodle Ostrich Stir-fry?

ALL TOGETHER NOW!: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season. PAD THAI SAUCE: In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lemon juice (to taste), 20ml of sweetener (to taste), and 100ml of water. Set aside. OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. NO TO NOODLES, YES TO YUM!: Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!

What should be prepared from my kitchen to make Vilafonté’s No Noodle Ostrich Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Vilafonté’s No Noodle Ostrich Stir-fry

Name: Vilafonté’s No Noodle Ostrich Stir-fry
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

We all know that local is lekker, but local is very lekker when you combine a uniquely South African meat with Asian flavours. Juicy ostrich slices adorn a base of peanutty Pad Thai-coated green beans, carrots & cabbage. Finished with chilli flakes & crunchy peanuts for extra punch.

Vilafonté’s No Noodle Ostrich Stir-fry

with green beans

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Dried Chilli Flakes
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
Green Beans
Lemon Juice
Onion
Onions
Ostrich
Pad Thai Base
Peanut Butter
Peanuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Vilafonté’s No Noodle Ostrich Stir-fry

Serves 1

PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lemon juice (to taste), 10ml of sweetener (to taste), and 50ml of water. Set aside.
ALL TOGETHER NOW!
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!

Pad Thai Base - 30ml
Peanut Butter - 30ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Lemon Juice - 15ml
Onion - 1
Green Beans - 80g
Cabbage - 100g
Carrot - 120g
Free-range Ostrich Fillet - 150g
Peanuts - 10g

Download the Recipe

Serves 2

PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lemon juice (to taste), 20ml of sweetener (to taste), and 100ml of water. Set aside.
ALL TOGETHER NOW!
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!

Pad Thai Base - 60ml
Peanut Butter - 60ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Lemon Juice - 30ml
Onion - 1
Green Beans - 160g
Cabbage - 200g
Carrot - 120g
Free-range Ostrich Fillet - 300g
Peanuts - 20g

Download the Recipe

Serves 3

PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lemon juice (to taste), 30ml of sweetener (to taste), and 150ml of water. Set aside.
ALL TOGETHER NOW!
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot. Fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!

Pad Thai Base - 90ml
Peanut Butter - 90ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Lemon Juice - 45ml
Onions - 2
Green Beans - 240g
Cabbage - 300g
Carrot - 240g
Free-range Ostrich Fillet - 450g
Peanuts - 30g

Download the Recipe

Serves 4

PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lemon juice (to taste), 40ml of sweetener (to taste), and 200ml of water. Set aside.
ALL TOGETHER NOW!
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot. Fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!