Скачать или смотреть Ostrich Stir Fry Noodles with Jammy Eggs

This week, we wanted something flavourful but light — a quick, wholesome dish that still feels special. So we made Ostrich Stir-Fry Noodles: tender strips of ostrich steak tossed with crisp veggies, wholewheat noodles, and a rich soy–oyster sauce blend. Simple, vibrant, and full of comfort.

Ingredients
Stir-Fry:
300g ostrich steak, sliced thinly
1 medium onion, sliced
1 carrot, julienned
1 bell pepper (red or yellow), sliced
2–3 spring onions, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp cooking oil (sesame or olive oil)
1 tsp curry powder (optional for a hint of warmth)
Salt & pepper, to taste

Noodles:
200g wholewheat noodles
Boiled eggs, halved (for topping)

Method
1. Prepare the noodles:
Cook noodles according to the package instructions. Drain, drizzle lightly with oil to prevent sticking, and set aside.

2. Cook the ostrich:
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the sliced ostrich, season with salt and pepper, and stir-fry for 3–4 minutes until browned and tender. Remove and set aside.

3. Sauté the vegetables:
In the same pan, add another tablespoon of oil. Add onion, carrots, and peppers, and stir-fry for 2–3 minutes until slightly softened but still crisp.

4. Combine and season:
Return the ostrich to the pan. Add soy sauce, oyster sauce, and Rajah curry powder (if using). Toss well to coat everything in the sauce. Add cooked noodles and spring onion. Stir-fry for another 1–2 minutes to bring everything together.

5. Serve:
Top with boiled egg halves and a sprinkle of fresh spring onion. Serve hot.

Tip: For a little extra heat, add a pinch of crushed chilli or a drizzle of chilli oil before serving.

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