What are the main ingredients in Japanese Fusion Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Japanese Fusion Ostrich?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Japanese Fusion Ostrich?

ONE MORE STEP TO GO: Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste. TOAST THE SEEDS: Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool. KEEPING IT SOBA: Place a pot for the soba noodles over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside. WHILE THE NOODLES ARE COOKING…: Fry the ostrich! Drain any liquid from the ostrich packaging and pat the strips dry with some paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside. AN UMAMI STIR FRY: Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Stir in the sweet sesame-soy sauce and 75ml of water until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste. TASTE BUD PARTY TIME!: Dish up a bowl of warm ostrich noodles. Top with the tangy slaw, garnish with the chopped coriander, and sprinkle over the toasted sesame seeds. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

What should be prepared from my kitchen to make Japanese Fusion Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Japanese Fusion Ostrich

A hot ‘n healthy, Japanese-inspired bowl of ostrich strips and nutty soba noodles, tumbled in a sweet sesame sauce; with zesty slaw, sesame seeds, and fiery sriracha. Soba noodles are made from buckwheat, which is a seed!

Japanese Fusion Ostrich

with soba noodles & a soy, sesame oil and honey sauce

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Asian-Style Slaw (shredded cabbage & carrot mix)
Cucumber
Free-Range Ostrich Strips
Fresh Coriander
Fresh Ginger
Lime
Ostrich
Soba Noodles
Sriracha
Sweet Sesame-Soy
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the ostrich packaging and pat the strips dry with some paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 1-2 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 1-2 minutes until wilted but still crunchy. Stir in the sweet sesame-soy sauce and 50ml of water until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up a bowl of warm ostrich noodles. Top with the tangy slaw, garnish with the chopped coriander, and sprinkle over the toasted sesame seeds. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 5ml
Soba Noodles - 45g
Free-Range Ostrich Strips - 150g
Fresh Ginger - 10g
Asian-Style Slaw (shredded cabbage & carrot mix) - 100g
Sweet Sesame-Soy - 45ml
Cucumber - 50g
Lime - 1
Fresh Coriander - 3g
Sriracha - 15ml

Download the Recipe

Serves 2

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the ostrich packaging and pat the strips dry with some paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Stir in the sweet sesame-soy sauce and 75ml of water until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up a bowl of warm ostrich noodles. Top with the tangy slaw, garnish with the chopped coriander, and sprinkle over the toasted sesame seeds. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Strips - 300g
Fresh Ginger - 20g
Asian-Style Slaw (shredded cabbage & carrot mix) - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Fresh Coriander - 5g
Sriracha - 30ml

Download the Recipe

Serves 3

TOAST THE SEEDS
Boil the kettle for step 2. Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the ostrich packaging and pat the strips dry with some paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 2-3 minutes until wilted but still crunchy. Stir in the sweet sesame-soy sauce and 75ml of water until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up a bowl of warm ostrich noodles. Top with the tangy slaw, garnish with the chopped coriander, and sprinkle over the toasted sesame seeds. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!

White Sesame Seeds - 10ml
Soba Noodles - 90g
Free-Range Ostrich Strips - 300g
Fresh Ginger - 20g
Asian-Style Slaw (shredded cabbage & carrot mix) - 200g
Sweet Sesame-Soy - 90ml
Cucumber - 100g
Lime - 1
Fresh Coriander - 5g
Sriracha - 30ml

Download the Recipe

Serves 4

TOAST THE SEEDS
Boil the kettle for step 2. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
KEEPING IT SOBA
Place a pot for the soba noodles over a high heat. Fill with boiling water and add a pinch of salt. Once boiling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot, toss through some oil to prevent sticking, and set aside.
WHILE THE NOODLES ARE COOKING…
Fry the ostrich! Drain any liquid from the ostrich packaging and pat the strips dry with some paper towel. Return the pan or wok to a high heat with a drizzle of oil. When hot, brown the ostrich for 2-3 minutes until cooked through, shifting occasionally. Remove from the pan or wok on completion and set aside. You may need to do this step in batches.
AN UMAMI STIR FRY
Return the pan or wok to a medium heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the slaw for 3-4 minutes until wilted but still crunchy. Stir in the sweet sesame-soy sauce and 125ml of water until coated. Simmer for 2-3 minutes until slightly reduced. Remove the pan from the heat and add in the cooked noodles and ostrich strips. Toss to combine and season to taste.
ONE MORE STEP TO GO
Place the cucumber matchsticks and the remaining slaw in a bowl. Toss together with some lime juice, lime zest, and seasoning to taste.
TASTE BUD PARTY TIME!
Dish up a bowl of warm ostrich noodles. Top with the tangy slaw, garnish with the chopped coriander, and sprinkle over the toasted sesame seeds. Finish off with a drizzle of sriracha to taste and serve with a lime wedge on the side. Sit down and chow down!