Ponzu Soused Ostrich Fillet With Pickled Ginger And Crispy Egg Noodles Recipe
Servings: 10
Ingredients
- 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
- Â Â oil, for deep frying
- 1 clv garlic, crushed
- 100 gm Japanese pickled ginger, for serving
- 1 x zest of 1 lime
Directions
- 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. For each serving, heat oil and deep fry 20 g noodles till crisp and golden brown. Drain well.
- 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% |
