Asian Venison & Rice Noodle Salad

Enjoy the light rice noodles in this summer salad paired with tender venison minute steaks and plenty of herby greens. Flavourful sweet & sour chilli dressing transforms the salad exotic and delicious. Lovely for casual entertaining.

Serves: 4

INGREDIENTS

125g dried rice stick noodles or 300g homemade rice noodles Steak salad

400g New Zealand farm raised venison minute steaks pure sesame oil

salt

pepper

1/2 cucumber, thinly sliced

2 cups kale, coriander, Thai basil, basil etc. (assorted herbs)

1 NZ avocado, sliced

Dressing

2 tbsp white vinegar

2 tbsp sweet chilli sauce

1 tbsp fish sauce

1 tsp premium soy sauce

2 tsp sugar

1 tsp grated garlic

2 tsp grated fresh ginger

2 tsp lemongrass, grated

1 red chilli

To serve

Lemon wedges to serve

FreshLife sesame seeds, toasted

METHOD

  • 1. Rice noodles: Prepare dry noodles according to the packet instructions. Alternatively make homemade rice noodles

  • 2. Mix all the dressing ingredients. Set aside.

  • 3. Oil and season the venison steaks and barbecue or pan fry to your liking. Rest the steaks for 10 minutes, then slice.

  • 4. Arrange the rice noodles on a platter or individual bowls. Top with salad ingredients and steaks. Pour dressing all over, sprinkle sesame seeds and serve with lemon wedges.

 
Main Meals, Gluten Free, SaladsSarah BlazeySesame Seeds