Venison steak 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.
30 mins
4
Easy
Ingredients
- Steak salad
- 400g New Zealand farm raised venison minute steaks
- Lee Kum Kee pure sesame oil
- salt
- pepper
- 1/2 cucumber, thinly sliced
- 2 cups Superb Herb kale, coriander, Thai basil, basil etc. (assorted herbs)
- 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
- 125g dried rice stick noodles or 300g homemade rice noodles
Method
Method
- 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.
