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
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.
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.
This dressing will keep in the fridge for 2-3 weeks.
To prepare the rest
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.
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.
Cut the end off the bok choi and then separate the stems from the leaves. Cut the stems into bite size pieces.
Set a pot with hot salted water. One after another blanch the vegetables in the hot water and rinse with cold water.
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