The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Va-va-venison noodles with chilli & ginger
This poshed-up stir-fry is a taste sensation! Tender venison takes a dip in a punchy chilli, ginger and garlic marinade before being sizzled and sliced. It’s served up on a colourful stir-fry of brown rice noodles, peppers, carrots and pak choi, for a deliciously upgraded Chinese fakeaway.
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 wild venison haunch steaks
- 1 carrot
- 1 pak choi
- 1 onion
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 chilli
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 3 garlic clove
- 4cm fresh ginger
Nutritional Information
Calories: 510
Protein: 42g
Carbs: 76g
Fat: 4.9g
Ingredients
- 2 x chilli
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 x wild venison haunch steaks
- 2 carrot
- 2 onion
- 2 pepper
- 2 pak choi
- 6 garlic clove
- 8cm fresh ginger
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 511
Protein: 42g
Carbs: 76g
Fat: 4.9g
Va-va-venison noodles with chilli & ginger
This poshed-up stir-fry is a taste sensation! Tender venison takes a dip in a punchy chilli, ginger and garlic marinade before being sizzled and sliced. It’s served up on a colourful stir-fry of brown rice noodles, peppers, carrots and pak choi, for a deliciously upgraded Chinese fakeaway.
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Beef
Allergens: Soya, Wheat
Cooking Instructions
Make your marinade
- Finely dice the chillies (deseed for less heat). Put them in a bowl with the oyster sauce, tamari and ginger & garlic paste.
Cook the steaks
- On a separate board, trim any visible fat from the venison. Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done). Remove from the pan and leave to rest in the marinade bowl.
Chop, chop!
- Meanwhile, halve the carrots lengthways and slice into ½cm-thick half-moons. Peel the onions and cut each into 8 wedges. Deseed and thinly slice the peppers. Trim the pak choi and cut into bite-size pieces.
- Peel and finely chop the garlic, then finely grate the ginger.
Stir-fry the veg
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the carrots, onions, peppers, pak choi, garlic and ginger for 5-7 mins until softened.
- Add 100ml water (150ml for 4 portions) and any marinade not clinging to the venison, and cook for 2 mins.
Finish & serve
- While the veg are frying, cook the noodles in boiling water for 3-4 mins. Drain and rinse, then stir into the veg.
- Thinly slice the steaks against the grain.
- Dish up the noodles and top with the sliced venison.