Venison steak rice noodle salad
Enjoy the light rice noodles in this summer salad paired with tender venison minute steaks and plenty of herbs. Tie it together with a delicious sweet & sour chilli dressing. Lovely for casual entertaining.
Ingredients
- 125 g dried rice stick noodles or 300g homemade rice noodles see rice noodle recipe below
Steak salad
- 400 g New Zealand farm raised venison minute steaks
- Lee Kum Kee pure sesame oil
- salt
- pepper
- ½ cucumber thinly sliced
- 2 cups Superb Herb assorted herbs kale, coriander, Thai basil, Vietnamese mint etc. mixed
- 1 NZ avocado sliced
Dressing
- 2 tbsp DYC white vinegar
- 2 tbsp Golden Sun sweet chilli sauce
- 1 tbsp Golden Sun fish sauce
- 1 tsp Lee Kum Kee premium soy sauce
- 2 tsp sugar
- 1 tsp grated garlic
- 2 tsp grated fresh ginger
- 2 tsp Superb Herb lemongrass grated
- 1 red chilli
To serve
- lemon wedges to serve
- FreshLife sesame seeds toasted
Instructions
- Rice noodles : Prepare dry noodles according to the packet instructions. Alternatively make homemade rice noodles.
- Mix all the dressing ingredients. Set aside.
- Oil and season the venison steaks and barbecue or pan fry to your liking. Rest the steaks for 10 minutes, then slice.
- 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.
Tried this recipe?Let us know how it was!
For homemade rice noodles, follow our step by step guide here.
