Ponzu Soused Ostrich Fillet With Pickled Ginger And Crispy Egg Noodles Recipe

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Servings: 10

Ingredients

Cost per serving $5.52 view details
  • 1 kg Ostrich fillet
  • 100 ml Mirin (sweet sake)
  • 100 ml Japanese Ponzu sauce
  • 200 gm Egg noodles
  • 1 x bulb root ginger, peeled & julienned
  •     oil, for deep frying
  • 1 clv garlic, crushed
  • 100 gm Japanese pickled ginger, for serving
  • 1 x zest of 1 lime

Directions

  1. 1. Cut Ostrich fillet into thin slices. Combine Ponzu, ginger, garlic, lime zest together. Add in Ostrich fillet and marinate for a least 2 hrs.
  2. 2. For each serving, heat oil and deep fry 20 g noodles till crisp and golden brown. Drain well.
  3. 3. Heat wok till smoking and stir fry 100 g marinated Ostrich fillet till well browned. Serve on noodles, garnished with 10 g pickled ginger.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 10 servings
Calories 221  
Calories from Fat 37 17%
Total Fat 4.15g 5%
Saturated Fat 1.43g 6%
Trans Fat 0.01g  
Cholesterol 97mg 32%
Sodium 92mg 4%
Potassium 411mg 12%
Total Carbs 16.48g 4%
Dietary Fiber 0.9g 3%
Sugars 0.54g 0%
Protein 25.14g 40%
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