The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tsp Chinese five-spice
- 4 garlic clove
-
2 tbsp tamari (Soya)
- 1 chilli
-
25g honey
-
200g brown rice noodles
- 2 pepper
-
6 tbsp hoisin sauce (Soya)
- 400g British venison mince
- 1 tbsp cornflour
- 160g mangetout
- 2 spring onion
- 160g baby corn
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 126Kcal | 508Kcal |
| 528kJ | 2126kJ | |
| Fat | 4.3g | 17g |
| of which saturates | 1.0g | 3.9g |
| Carbohydrates | 15g | 58g |
| of which sugars | 4.1g | 16g |
| Protein | 7.5g | 30g |
| Salt | 0.73g | 2.9g |
| Fibre | 1.5g | 6.0g |
Sticky British Hoisin Venison Noodles with Spring onion & Chilli Oil
A seasonal stir fry, perfect for those busy weeknights. Simply sizzle wild British venison mince until golden, then toss through a medley of vibrant veg & brown rice noodles, then coat in that more-ish hoisin sauce. Top with a savoury spring onion and chilli oil to finish! Sticky, sweet and delicious.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Prep the veg & make the oil
- Thinly slice the spring onions. Deseed and finely dice the chilli. Halve the baby corn. Thinly slice the garlic. Thinly slice the peppers
- Add the spring onion and half the chilli (use less for less heat) to the small bowl
- Heat the large frying pan with 1 tbsp olive oil on high heat for 1 min, until smoking, then carefully pour the oil over the spring onion mixture. Season with salt, then set aside
Fry the venison & cook the noodles
- Reheat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the venison and season with salt and pepper. Cook for 4 mins, breaking it up with a wooden spoon
- Add the five spice (use less for milder flavour) and cornflour and cook for 2 mins, then add half the tamari and honey and cook for a further 1-2 mins, until golden and sticky
- Transfer to the medium bowl and set aside
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Time for veg
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the baby corn and pepper. Season with salt and pepper. Cook for 4-5 mins
- Add the mangetout, garlic and remaining chilli (use less for less heat) and cook for a further 2-3 mins, until soft
Build the dish
- Add the venison, hoisin sauce, remaining tamari and 50ml water to the veg pan and toss to coat
- Cook for 1-2 min, until the sauce thickens. Stir through the noodles and season with salt and pepper. Add a splash of water if it's too dry
Plate up
- Serve the sticky venison noodles into bowls. Drizzle the spring onion oil over the top to finish
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