Combine sauce ingredients in a bowl. Mix well and set aside.
Cook rice noodles following packet directions. Rinse under cold water and toss with half the sesame oil. Set aside.
Heat remaining sesame oil in a large frying pan or wok. Add garlic and spring onions. Stir-fry for 1 minute. Add venison and stir-fry (in batches if your pan is not big enough) for about 5 minutes until browned. Add all vegetables except spinach and stir-fry for 2 more minutes.
Add sauce and baby spinach to pan and bring to a simmer. Add noodles and stir well to combine.
Serve noodles garnished with sesame seeds and sliced chilies.