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Venison Stir-fry and Soba Noodles with Asian Greens

Venison Stir-fry and Soba Noodles with Asian Greens
  • Serves: 4
  • Prep: 30 mins
  • Cook: 10 mins
  • Cut: Boneless short loin


  • 400g venison stir-fry
  • Soba noodles
  • 1 eggplant cut into 4 rings about ½ inch thick
  • Vegetable oil
  • A mixture of greens - spinach, green cabbage, broccolini, bok choy, bean shoots
  • Sesame oil
  • 6 Shitake mushrooms, snow mushrooms or oyster mushrooms, sliced
  • 2 spring onions, sliced on the diagonal
  • Toasted sesame seeds
  • Soya sauce
  • ¼ cup light salt free soya sauce
  • 1 tsp ginger, grated
  • 1 garlic clove, crushed
  • 1 Tbsp oyster sauce
  • Pinch sugar
  • Few drops sesame oil
  • Black pepper


  1. Precook the noodles and reserve, then mix all marinade ingredients together.
  2. Marinade the meat and eggplant for 10 minutes, then drain. Keep the marinade.
  3. While grilling the eggplant on both sides in a little vegetable oil, heat a wok very hot and cook the greens until they soften. Add a little marinade and set aside.
  4. Add a little vegetable oil seasoned with sesame oil to the wok and cook the sliced mushrooms with the sliced spring onions for a couple of minutes and set aside.
  5. Cook the meat very quickly in the wok with the remaining oil.
  6. Arrange the noodles, mushrooms and greens on the dish. Place venison on the grilled eggplant on the dish. Garnish with toasted sesame seeds.
  7. Serve with a side dish of light soya with a sliced chilli.

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  © 2013 Alliance Group

  © 2013 Alliance Group