WOK TOSSED NOODLES WITH MANDAGERY CREEK VENISON, GREEN GARLIC, SOY AND SUGAR SNAP PEAS
A recipe from Simonn Hawke – Lolli Redini Restaurant
48 Sale Street Orange
300g of thinly sliced venison shortloin
500g of Udon noodles
1 bunch of green shallots
150g of sugar snap peas
1 bunch of green garlic thinly sliced
50ml of sesame oil
100ml Kecap Manis sweet soy
1 small nob of ginger
1 birdseye chilli
1 bunch coriander
Heat the wok until searingly hot
Saute the venison in a little sesame oil until just brown. Remove from the wok and set aside.
Heat some peanut oil and quickly stir fry the sugar snaps, chopped chilli, ginger, green garlic until just cooked. Add the cooked Udon noodles and the Kecap Manis. Toss the cooked venison in the pan with the picked coriander and finely sliced shallots.
Finish off with a fair amount of freshly ground pepper and serve straight away.
Serves 6 people
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