Juicy venison goulash is drenched in a marinade of fragrant & flavourful lemongrass, Asian aromatics, honey, sesame oil, sriracha sauce & lime juice. Served on stringy egg noodles loaded with crunchy cabbage and topped with cucumbers & peanuts. Finished with a sprinkling of fresh coriander & chilli. Hello, summer!
Lemongrass Venison Noodle Salad
Lemongrass Venison Noodle Salad
with cucumber, coriander & peanuts
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Asian Sauce
- Cabbage
- Cucumber
- Egg Noodles
- Free-range Venison Chunks
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lemongrass
- Peanuts
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MARINATE IT, MATE!
Boil the kettle. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, grated garlic, sliced chilli (to taste), and ½ the Asian Sauce. Mix until fully combined. Add the venison chunks and allow to marinate.
EGGY NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PREP STEP
Finely slice ½ the cabbage, and rinse and pick the coriander. Rinse and trim the ends off the spring onion, then finely slice, keeping the white and green parts separate.
ALL SYSTEMS GO!
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the marinated venison for 4-5 minutes until browned and cooked through, shifting as it colours. Remove from the pan, season, and set aside.
SAUCY SALAD
In a large bowl, add the noodles, sliced cabbage, the white parts of the spring onion, the remaining Asian Sauce (to taste), and seasoning. Mix to combine.
PLATE UP!
Make a bed of the loaded noodles. Top with the cucumber slices and lemongrass venison. Garnish with the spring onion greens, picked coriander, the chopped peanuts, and any remaining chopped chilli to taste. Time to feast!
Lemongrass - 1 stick
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Asian Sauce - 80ml
Free-range Venison Chunks - 150g
Cucumber - 50g
Egg Noodles - 1 cake
Cabbage - 100g
Fresh Coriander - 4g
Spring Onion - 1
Peanuts - 15g
MARINATE IT, MATE!
Boil the kettle. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, grated garlic, sliced chilli (to taste), and ½ the Asian Sauce. Mix until fully combined. Add the venison chunks and allow to marinate.
EGGY NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PREP STEP
Finely slice the cabbage, and rinse and pick the coriander. Rinse and trim the ends off the spring onion, then finely slice, keeping the white and green parts separate.
ALL SYSTEMS GO!
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the marinated venison for 5-6 minutes until browned and cooked through, shifting as it colours. Remove from the pan, season, and set aside.
SAUCY SALAD
In a large bowl, add the noodles, sliced cabbage, the white parts of the spring onion, the remaining Asian Sauce (to taste), and seasoning. Mix to combine.
PLATE UP!
Make a bed of the loaded noodles. Top with the cucumber slices and lemongrass venison. Garnish with the spring onion greens, picked coriander, the chopped peanuts, and any remaining chopped chilli to taste. Time to feast!
Lemongrass - 1 stick
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Chilli - 1
Asian Sauce - 160ml
Free-range Venison Chunks - 300g
Cucumber - 100g
Egg Noodles - 2 cakes
Cabbage - 100g
Fresh Coriander - 8g
Spring Onions - 2
Peanuts - 30g
MARINATE IT, MATE!
Boil the kettle. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, grated garlic, sliced chilli (to taste), and ½ the Asian Sauce. Mix until fully combined. Add the venison chunks and allow to marinate.
EGGY NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PREP STEP
Finely slice ¾ of the cabbage, and rinse and pick the coriander. Rinse and trim the ends off the spring onion, then finely slice, keeping the white and green parts separate.
ALL SYSTEMS GO!
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the marinated venison for 7-8 minutes until browned and cooked through, shifting as it colours. Remove from the pan, season, and set aside.
SAUCY SALAD
In a large bowl, add the noodles, sliced cabbage, the white parts of the spring onion, the remaining Asian Sauce (to taste), and seasoning. Mix to combine.
PLATE UP!
Make a bed of the loaded noodles. Top with the cucumber slices and lemongrass venison. Garnish with the spring onion greens, picked coriander, the chopped peanuts, and any remaining chopped chilli to taste. Time to feast!
Lemongrass - 2 sticks
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Chillies - 2
Asian Sauce - 240ml
Free-range Venison Chunks - 450g
Cucumber - 150g
Egg Noodles - 3 cakes
Cabbage - 200g
Fresh Coriander - 12g
Spring Onions - 3
Peanuts - 45g
MARINATE IT, MATE!
Boil the kettle. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, grated garlic, sliced chilli (to taste), and ½ the Asian Sauce. Mix until fully combined. Add the venison chunks and allow to marinate.
EGGY NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
PREP STEP
Finely slice the cabbage, and rinse and pick the coriander. Rinse and trim the ends off the spring onion, then finely slice, keeping the white and green parts separate.
ALL SYSTEMS GO!
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the marinated venison for 7-8 minutes until browned and cooked through, shifting as it colours. Remove from the pan, season, and set aside.
SAUCY SALAD
In a large bowl, add the noodles, sliced cabbage, the white parts of the spring onion, the remaining Asian Sauce (to taste), and seasoning. Mix to combine.
PLATE UP!
Make a bed of the loaded noodles. Top with the cucumber slices and lemongrass venison. Garnish with the spring onion greens, picked coriander, the chopped peanuts, and any remaining chopped chilli to taste. Time to feast!
Lemongrass - 2 sticks
Fresh Ginger - 40g
Garlic Cloves - 2
Fresh Chillies - 2
Asian Sauce - 325ml
Free-range Venison Chunks - 600g
Cucumber - 200g
Egg Noodles - 4 cakes
Cabbage - 200g
Fresh Coriander - 15g
Spring Onions - 4
Peanuts - 60g
Woolies Products in this dish
