·400g vension steaks ·4 tbsp soy sauce ·3 tbsp vegetable oil ·2 baby pak choi, leaves separated ·200g bean sprouts ·2 garlic cloves, peeled and crushed ·½ inch piece fresh ginger, peeled and finely grated ·1 small crushed dried red chilli ·1 (400g) packet ready cooked noodles ·4 spring onions, finely sliced ·50g roasted peanuts, chopped
1. Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well. Set aside to marinade for 30 minutes. 2. Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon. 3. Add the remaining oil to the pan. Add the pak choi, beansprouts, garlic, ginger and chilli. Stir fry for 203 mins. Return the venison to the pan with the noodles and spring onions. Toss together for 2-3 minutes until heated through. Scatter with the peanuts and serve. Recipe supplied by Game To Eat