Dan Dan-style Wild Venison Noodles
Noodles in a sesame sauce with cooked wild venison mince, pak choi and spring onion.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 500 g wild venison mince
- 15 ml rapeseed oil
- 2 garlic cloves, finely chopped
- 15 g ginger, finely grated
- 30 ml reduced-salt soy sauce
- 10 ml rice vinegar
- 40 g tahini
- 10 g chilli bean paste
- 10 g caster sugar
- 150 ml hot water
- 300 g dried wheat noodles
- 300 g pak choi, quartered and washed
- 3 spring onions, sliced
- 10 g sesame seeds
The cut for this recipe
Wild Venison Mince
Method
Whisk tahini with 20 ml soy sauce, vinegar, chilli bean paste, sugar and the hot water until smooth. Put a large pan of water on to boil for the noodles.
Heat the oil in a wide frying pan. Add the mince and cook for 8–10 minutes, breaking it into small crumbs. Add garlic and ginger for 1 minute.
Add the remaining soy sauce and 40 ml water. Simmer for 4–5 minutes, stirring. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.
Meanwhile cook the noodles according to their packet instructions. Add the pak choi to the same pan for the final 3 minutes, then drain, saving a mug of cooking water.
Pour the sesame sauce into the empty noodle pan and warm gently. Toss in noodles and pak choi, adding a little reserved water if needed to loosen the sauce.
Divide between bowls, spoon over the hot mince and finish with spring onion and sesame seeds.
Storage
Cool leftovers in shallow containers and refrigerate within 1–2 hours at 5°C or below. Use within 48 hours. Freeze suitable cooked portions promptly for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
