Korean Venison Noodles
Korean venison noodles are another quick, easy, and tasty recipe. They take under 30 minutes from start to finish!
Equipment
- Jug
- Large saute pan
- Medium saucepan
Ingredients
- 1 tbsp groundnut oil
- 500 g ground venison
- 1 tbsp gochujang
- 75 ml soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic finely chopped
- 5 cm ginger finely grated
- 1 red chilli finely chopped
- 1 carrot thinly sliced into matchsticks
- 200 g mushrooms thinly sliced
- 100 g beansprouts
- 200 g egg noodles
- 1 tbsp sesame seeds
- 4 spring onion finely sliced
- 2 tbsp coriander leaves
Instructions
- Into a jug add the gochujang, soy, rice vinegar, sesame oil, brown sugar, garlic, ginger and red chill. Stir to combine and dissolve the sugar creating a sauce.
- Place a large saute pan on a high heat and add the groundnut oil.
- Add the ground venison to the pan and brown for 8 minutes, break up the venison to cook evenly.
- Then add the carrot, mushrooms, beansprouts and jug of sauce to the venison. Stir-fry for 3 minutes to combine and allow the sauce to thicken.
- Cook the egg noodles in boiling salted water according to packet instructions, approximately 4 minutes. Then drain the noodles and add to the saute pan of ground venison.
- Toss to combine the ground venison with the noodles.
- Serve in bowls garnished with sesame seeds, spring onion and fresh coriander.