eCook Meal
Lemongrass Venison Noodle Salad
with cucumber, coriander & peanuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R252.69
for 4 servings · R63.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cabbage needs 200 gChinese Cabbage 350 g 350 g at R28.99 · 57% of packR16.57
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Free-range Venison Chunks needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemongrass - 2 sticksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
Not in the Woolies basket — source these elsewhere:
- Asian Sauce
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemongrass Venison Noodle Salad?
The preparation time for Lemongrass Venison Noodle Salad with cucumber, coriander & peanuts is between 15 and 20 minutes.
What is the total time required to make Lemongrass Venison Noodle Salad with cucumber, coriander & peanuts?
The total time required to make Lemongrass Venison Noodle Salad with cucumber, coriander & peanuts is between 25 and 35 minutes.
How many servings does Lemongrass Venison Noodle Salad provide?
4 servings
What are the main ingredients in Lemongrass Venison Noodle Salad?
Asian Sauce, Cabbage, Chilli, Cucumber, Egg Noodles, Free-range Venison Chunks, Fresh Coriander, Garlic, Ginger, Lemongrass, Peanuts, Spring Onion
What is the nutritional information of Lemongrass Venison Noodle Salad?
Calories: 741, Carbs: 74 grams, Fat: grams, Protein: 61.2 grams, Sugar: 23.5 grams, Salt: 2210 grams
How do I prepare Lemongrass Venison Noodle Salad?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Lemongrass Venison Noodle Salad?
Asian Sauce, Cabbage, Chilli, Cucumber, Egg Noodles, Free-range Venison Chunks, Fresh Coriander, Garlic, Ginger, Lemongrass, Peanuts, Spring Onion
How many calories does Lemongrass Venison Noodle Salad have?
741 calories
How much fat content does Lemongrass Venison Noodle Salad have?
grams