Hoi Sin Venison with Noodles

Day one of the venison leftovers....

I decided to try one of my little one's staple favourites. usually I'd make either Duck with Hoi Sin Sauce steamed vegetables and noodles, but this time I sustituted some of the chopped leftover venison. It was delicious!

I did try another new thing too - I usually use a very strong Hoi Sin Sauce (Wing Yip make it)and I dilute it - but it does become very runny and watery. Waitrose also do a lovely one - but this time I decided (inspired by the blog title) to sneak some extra vegetables into the mix.

The recipe is below. This version is what we ate last night - my little one is pretty good at eating vegetables these days so I add chunks of steamed stir fry vegetables too. You can add or pick out what you want to on your child's plate. I have to say kids tend to love the crunchy bean sprouts but are not so fond on the chard strips (which I am using as they are available in my garden right now. So just adjust to what you have available. The version of this I eat on any given day is really a whats in the fridge meal. As long as I have some Hoi Sin in the cupboard and some Noodles I can make a version of this as a quick supper. It works well with cooked chicken leftovers as well.

My final tip is the name - its all in the name for little ones. When I started first served this to my little girl she turned her nose up at the title - so for her it became "sucky noodles" and that is has remained. If the hoi sin sauce is too strong for you why not try it with a gentler plum sauce or experiment. I'm not a great advocate of cook in sauces and Hoi Sin is about the only one you'll find in my cupboard.


Hoi Sin Venison With Noodles

Ingredients:

Cooked Chopped Venison (I had about 2 cups worth)
1 red onion - chopped
2 courgettes - 1 finely sliced for the stir fry - 1 chuncky chopped for the sauce
1 carrots - chopped into narrow spears to stir fry
Rhubarb Chard - about 75g - sliced into strips
Bean Sprouts - about 1 cup
1 broccoli floret chopped into smaller florets to stir fry.
Butter nut squash slices chucnky chopped - about 150g
Medium Egg noodles (enough for your party - I use one nest per person)
2 tbs Hoi Sin Sauce
1 tbs water - to steam the veg.
1 clove garlic - crushed
1 tsp ginger
1/4 tsp chinese 5 spice

Method:
I diced a couple of slices of butternut Squash, and a courgette (zucchini) and boiled them in the pan I would later use to boil the noodles - for 5 minutes until they were soft. I lifted the veg out with a slotted spoon and then popped the noodles in to boil in the vegetable water. Not sure how much goodness would infuse but its worth a try.

I then whizzed the courgette and butternut to a velvety sauce consistency with my little Braun Whizzer and added two tablespoons of the Hoi Sin Sauce (until the smell and taste was right - good colour, good consistency, good taste. Then I used this as my stir fry sauce.

I chopped a red onion and the crushed garlic and fryed it until soft in the wok. Then added the venison and the ginger and 5 spice, My mum has always told me that the combination of ginger / onion and garlic is very good for you. So I often use it.

I steamed my veg in the wok - Broccoli, carrots, courgette and some rhubarb chard stalk about 2 mins until cooked but not floppy. Add the hoi sin sauce you have adulterated with vegetables and heat through then add the bean sprouts and chard leaf strips. Return the lid to steam for about 45 seconds to 1 minute then serve.

I almost forgot to mention I usually cook a bit more than needed usually an extra portion - and I freeze it in a microwavable tub. Hubby takes these to work (his work seem to be under the impression that greasy spoon food is good for its employees - and then have the cheek to make them all take fitness tests every year!!) so when ever I make a freezable dish I always make a portion or two for lunches. I have them too sometimes for lunch in a rush or a meal when its just me and I'd otherwise eat be tempted by the chip van......