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Lightly dampen the ostrich fillet with water and cut into medium strips.
Place a wok or a large non-stick frying pan on medium-high heat, add most of the vegetable oil. Add the ostrich fillet, Robertsons Barbecue Spice, Robertsons Crushed Chillies and some salt and stir-fry for a few minutes until cooked. Remove from the wok and keep aside and warm.
Add the rest of the oil to the wok, add the onion and ginger and cook for 2 minutes. Add the rest of the vegetables and the cashew nuts and stir fry for a further 3 to 4 minutes until the vegetables are almost tender but still crisp.
Add the rice noodles and ostrich back to the wok and stir on the heat for about 2 minutes. Add the soy sauce and the sweet chilli sauce, toss to coat and add the fresh coriander.
Eat immediately.