Vietnamese Venison Noodles
  • 1 lb thinly sliced venison
  • 3 t soy sauce
  • 3 t hoisin sauce
  • 2 t honey
  • 2 T sesame oil
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t red pepper flakes (optional)
  • 1 t kosher salt
  • 1 t ground black pepper
  • 2 C shredded cabbage
  • 2 C grated carrots
  • 1 bunch green onions, sliced
  • 1 bunch cilantro, chopped
  • 1 package brown rice noodles, prepared according to the directions on the package
  • 2 limes, quartered
  1. Mix together the soy sauce, honey and hoisin sauce and pour over the meat
  2. Let it marinate for a few hours or up to overnight, covered in the refrigerator
  3. In a Dutch Oven, flash fry the venison for a minute or two on medium high heat in sesame oil a few pieces at a time, don't rinse the marinade off before frying
  4. Add all the venison back to the pan and sprinkle with garlic powder, onion powder, salt, pepper and red pepper flakes
  5. Cook for a few minutes more, stirring constantly
  6. Add the cabbage and carrots and cook a few more minutes until the vegetables soften a little, adding water if necessary to make a sauce
  7. Place prepared noodles in a bowl, top with the venison and vegetables
  8. Garnish with green onions, cilantro and a squeeze or two of lime
Recipe by The Rocky Mountain Woman at