Combine all the marinade ingredients. Place the venison in the marinade and leave for 30 minutes. Remove and drain off excess, leaving two tablespoons. Heat oil in a wok or a heavy pan and quickly sear the meat (you might want to do this in a couple of batches) for about 1 minute. Add all the vegetables and noodles, toss and finish with the chilli sauce and two tablespoons of the marinade. Take half of the coriander and mix in. Remove from heat.
Immediately serve in big bowls and top with the remaining coriander leaves and with the chopped peanuts. Serve with lime halves.
Preparation: 45 mins
Time to cook: 10 mins
400 g venison stir-fry
2 tsp grated ginger
2 cloves crushed garlic
2 tsp chilli sauce
100 ml light soy sauce (low salt)
1 tbsp (sesame) oil
2 tbsp vegetable oil
1 tbsp sesame oil
1 bunch blanched green asparagus cut in pieces (300 g)
150 - 200 g egg noodles (cooked and refreshed)
3 small chillies (deseeded and chopped fine)
100 g soy bean sprouts
5 spring onions (sliced on the angle)
1 small can of baby corn
1 bunch of fresh coriander leaves (removed from the stalk)
100 ml chilli sauce
30 g chopped peanuts
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