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.