Venison and vege spicy noodles
Nutrition Info.(per serve)
- 1 tablespoon tomato paste
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon liquid honey
- 1 tablespoon minced or finely grated ginger
- 4 tablespoons hot water
- 250g rice noodles
- 2 teaspoons sesame oil
- 1 clove garlic, finely chopped
- 2 spring onions, sliced
- 500g venison mince
- 1/2 red chilli, sliced (or more if you prefer)
- 1 courgette, grated
- 2 carrots, grated
- 1 cup broccoli florets, blanched
- 2 cups baby spinach
Total fat 7g
Saturated fat 3g
Dietary fibre 3g
1 Combine sauce ingredients in a jug. Mix well to combine. 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 2 more minutes.
4 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 chillies.
- Make it gluten free: Check tomato paste is gluten free and use gluten-free soy sauce.
- Use beef or chicken mince instead of venison.
- Use different noodles such as egg noodles or soba noodles.
- Vary the veges: Try capsicum, cauliflower, celery or bok choy.
- Add a couple of tablespoons of peanut butter to the sauce (add a bit more hot water, too) to make a satay-style noodle dish.
- Leave the noodles out and serve the meat and vege mixture with steamed brown rice.
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