Soba noodle salad, green beans, snap peas, bok choi, baby carrots, radish and sticky Teriyaki venison

 
 

Ingredients

Serves 4

Prep time 30 minutes

Easy to make

  • 300 g of Soba noodles

  • One head of bok choi

  • 100g of green beans

  • 100g of snap peas

  • 100g of baby carrots

  • 5-6 radishes

  • 300g of Tenderstrip flat cut in cubes

  • 50 ml of teriyaki sauce

  • 2 tbsp of sesame seeds

For the dressing

Ingredients

  • 1/4 cup sesame seeds, toasted

  • 1/4 cup soy sauce, low sodium

  • 1 1/2 tbsp toasted sesame oil

  • 1/4 cup rice wine vinegar

  • 1/4 cup neutral oil1 tbsp honey

Preparations

Dressing

  1. Toast the sesame seeds by placing in a skillet over medium heat. Stir often until they start to brown. Remove from heat and transfer to another dish as soon as they reach a golden color. They can go from brown to burnt quickly so keep a close watch. Let cool.

  2. Whisk together all the ingredients in a mason jar or other container. If using a jar you can put the lid on and give it a good shake.

  3. This dressing will keep in the fridge for 2-3 weeks.

To prepare the rest

  1. Cook the soba noodles in boiling salted water with a little oil for 2-3 minutes. Pour them through a sieve and rinse with cold water. Set aside.

  2. Clean and cut the green beans and snap peas into smaller pieces. Peel the baby carrots, cut them into quarters lengthways. Cut these in half.

  3. Cut the end off the bok choi and then separate the stems from the leaves. Cut the stems into bite size pieces.

  4. Set a pot with hot salted water. One after another blanch the vegetables in the hot water and rinse with cold water.

  5. Cut the venison into cubes and mix in a bowl with the teriyaki sauce. Heat a fry pan with oil and sear the venison for a few minutes tossing occasionally. Once the venison is nicely browned off, toss in the sesame seeds. Add the teriyaki sauce left over in the bowl and then move the venison in the pan until the sauce has reduced and coats the venison cubes.

To serve

Mix the soba noodles with a few tablespoons of the sesame dressing to taste. Divide into bowls, garnish with the vegetables, add the venison cubes and drizzle with a little more sesame dressing, sprinkle sesame seeds over it and serve.

Enjoy your meal!

Recipe by NZ chef @shannonon.campbell

 
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Festive Venison Tartare by @kvicken71

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Venison Carpaccio