Asian Noodles with Ostrich Strips

Ingredients

• 1 Garlic clove
• 5 tbsp Soy sauce
• 40 ml sherry
• 2 tbsp sesame oil
• a pinch chili flakes
• 400 g ostrich steak
• 300 g mie noodles
• 300 g green asparagus
• 100 g Sugar snap peas
• 3 Carrots
• 2 cm ginger (more to taste)
• 3 tbsp Sesame oil
• 2 tbsp oyster sauce
• 75 ml vegetable broth
• 2 tbsp sesame seeds
• Salt
• ground pepper

Instructions

1. 1.

   Peel the garlic clove and finely mince it, then mix with soy sauce, sherry, sesame oil, and chili. Slice the ostrich steak into strips. Place half of the Marinade in a freezer bag with the meat, massage gently, and refrigerate for 1 hour to marinate.

2. 2.

   Cook the noodles according to package instructions, drain, rinse under cold water, and set aside. Wash the asparagus, trim woody ends, and cut diagonally into 4–5 cm pieces. Peel and slice carrots lengthwise into strips. Peel ginger and finely chop; add to remaining Marinade.

3. 3.

   Heat 1 tbsp oil in a wok and stir‑fry the ostrich strips until browned on all sides, then remove from the wok. Heat the remaining oil, sauté asparagus for 2–3 minutes, add remaining vegetables, cook another minute or two while stirring, pour in oyster sauce, broth, and leftover Marinade, and steam for 2–3 minutes. Add the meat and noodles back into the wok, warm through, season with sesame seeds, salt, and pepper, then serve immediately in small bowls.