It was time to whip up some homemade noodles because that ostrich wonton filling came out so good that it was screaming for noodles! Horsefeathers Ostrich Farm of Webster, NH had sold me some ground ostrich at the local Concord Farmer's Market in New Hampshire. Not only did we make some delicious wontons but also a hearty stir-fry.
For information about Horsefeathers Ostrich Farm, I have a featured video that introduces this awesome New Hampshire farm right here on my YouTube channel.
PLEASE NOTE: A digital scale is needed for these homemade noodles. It will not translate correctly to Imperial. Always use Metric for accurate results.
The video demonstration is on my YouTube channel.
INGREDIENTS FOR THE NOODLES:
500g AP or 00 Flour 245g Hot water 5g Neutral oil
Pinch of salt
INGREDIENTS FOR THE STIR-FRY:
Full recipe for Ostrich wonton filling
453g Mushrooms of choice, or mixed vegetables, cut thin
1 Quart Beef stock, hot and reserved 3 TB Garlic, fresh minced 4 Scallions, chopped 2TB Butter
Sesame Oil
Kosher Salt White Pepper
1.) Set up your beef stock in a medium stock pot, but have it on standby.
2.) Begin prepping all of your vegetables and condiments ahead of time. The key is to make sure they are all the same size and thickness as this is intended for a stir-fry. Set aside. 3.) Prepare a half batch of my Ostrich wonton filling. Set this aside.
4.) In a large bowl, weigh your noodle dough ingredients. Make sure the hot water is not boiling when you add it to the bowl.
5.) With a pair of chopsticks or a fork, begin mixing the fluids into your flour base. This can take a few minutes to get the flour to absorb all of the fluids. Once the majority of the mixture has come together, empty the contents onto your clean counter.
6.) Begin kneading your dough and make sure to capture all loose flour and soft bits. You will knead this dough for a good 10 minutes. Refer to the YouTube video to see the changes in the dough as you work it. This will become a tight consistency due to the gluten being developed and the dough ball should start to appear smooth in texture.
7.) Once the dough comes together, return it to the same mixing bowl, lightly drizzle sesame oil, and rub all around the dough ball. Cover the bowl with a towel and set aside for 30 minutes.
8.) About 30 minutes later, the dough should be relaxed. Remove the dough ball from the bowl and onto your cleaned counter. Into the bowl, add some AP/00 flour as you will be using this to hold your stretched noodle dough.
9.) Cut the dough into four or five manageable pieces. Set the remaining aside while you work on one dough segment. With a small rolling pin, begin rolling this out as thin as you can. Where the dough is lightly wet with sesame oil, gently smear the dough on your counter to stretch out.
10.) With a plastic dough scraper, cut long strips and then cut those strips in half. Begin taking each piece and gently stretching and tearing. Lightly coat the dough piece in flour and reserve in your floured bowl. Continue the process until all of the noodle dough has been rolled, stretched, and thinned out.
11.) In a large stock pot, add water and place on the stove on high heat. You will need this to be boiling.
12.) Your soup stock should be on medium heat at this time.
13.) Prepare a separate bowl with a light coating of sesame oil and set aside.
14.) Begin grabbing some of your hand-torn noodle dough, dust off as much flour as you can, and add your noodles to the boiling pot.
15.) Gently mix your noodles to help prevent sticking and clumping together. The noodles will be done once they have floated to the top and have cooked for about 90 seconds to two minutes. Strain the cooked noodles and then add to your oiled bowl. Toss around the noodles in the sesame oil to help avoid sticking/clumping.
16.) On medium-high heat, in a large saute pan or wok, you will add butter, kosher salt, and white pepper. Add your cooked noodles to the pan to begin tossing around in the butter and saute for about five minutes. Remove from the pan and dump the noodles into your sesame-oil-coated bowl.
17.) Into the same large saute pan or work, you will add sesame oil, kosher salt, and white pepper. Add your vegetables to the pan and begin to stir-fry. Allow the pan to get some gentle brown color on the vegetables for about three minutes. Next, add your garlic, and about 6oz of beef stock to the pan to gently steam the vegetables. This can take an additional three to five minutes to finish.
18.) Once the vegetables have cooked down a bit, return your cooked noodles to the pan. Begin stir-frying together for about three more minutes and then remove the contents back to your bowl.
19.) Still in the same large saute pan or wok, add sesame oil, kosher salt, and white pepper. Begin cooking your ostrich filling. After about three minutes, add your scallions. Toss until the ostrich mixture has cooked for about three to four minutes.
20.) Bowl up your stir-fried vegetables and noodles into a bowl. Ladle the ostrich meat on top of your noodles. It is up to you if you want to add beef stock to the bowl for a Mee Hoon Kweh (Torn Noodle Soup), or simply enjoy it as a noodle bowl.
Serve in a bowl with a soup base of choice or leave as is.
Serve with your favorite chili oil/chili crisp, soy sauce, rice vinegar, fresh chilies, blanched beansprouts, etc.
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