FOUR SEASONS VENISON AND VEGETABLE SPICY NOODLES

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Ingredients

Prep Prep: 20 minutes
Cook Cook: 10 minutes
Servings Servings: 4

What do I need?

    Sauce:

  • 1 tbsp. tomato paste
  • 1 tbsp. salt-reduced soy sauce
  • 1 tbsp. liquid honey
  • 1 tbsp. ginger, minced or finely grated
  • 4 tbsp. hot water

    Stir-Fry:

  • 1 lb. Four Seasons ground venison
  • ½ lb. rice noodles
  • 2 tsp. sesame oil
  • 1 clove garlic, finely chopped
  • 2 spring onions, sliced
  • ½ red chili, sliced (or more if you prefer)
  • 1 zucchini, grated
  • 2 carrots, grated
  • 1 cup broccoli florets, blanched

Method

1

Combine sauce ingredients in a bowl. Mix well and set aside.
2

Cook rice noodles following packet directions. Rinse under cold water and toss with half the sesame oil. Set aside.
3

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.
4

Add sauce and baby spinach to pan and bring to a simmer. Add noodles and stir well to combine.
5

Serve noodles garnished with sesame seeds and sliced chilies.