This is seriously one of the easiest and tastiest salads I’ve had. It’s also one that looks far harder than it really is, so you can bank on people thinking you are one of those domesticated ladies who just has it all figured out, we all want to be her so trust me you going to thank me for adding this to your rotation of staple recipes.
What really brings this recipe to life is the beautiful Silver Fern Farms produce. Their products are all New Zealand grass fed. Straight from the passionate farmers here in New Zealand. I have always been very conscious of red meat needing to be top quality and particularly grass fed for its nutritional benefits. If it isn’t top quality, then we would rather not eat the meat at all. It is a huge honour to be collaborating with Silver Fern Farms as I was already a consumer of their products & it’s such a privilege to share this brand I adore with you all.
Enough of the chit chat here is my Japanese Noodle & Venison Salad.
- X1 Packet of Silver Fern Farms Venison Medallions
- 2 packets of soba noodles
- 5 tablespoons of Rice bran oil
- 4 Spring onions, chopped
- 2 Tbsp. coriander, chopped
- 1 Lemon, juiced
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 tsp brown or palm sugar
- Dried chili flakes
- 2 Tbsp. sesame seeds
- 1 cup of peanuts
- Cook the noodles in gently boiling water seasoned with sat for about 3-4 minutes or according to the directions on the soba noodle packet.
- Once cooked drain the noodles and rinse under cold water until they are completely cold.
- Pour about a tablespoon or two of the rice bran oil over the noodles and mix through all of the noodles. This stops them from sticking together. Then cover and refrigerate.
- Season your Silver Fern Farms venison with salt & pepper and let sit on a plate at room temperature.
- Place all the ingredients except sesame seeds & peanuts in a mixing bowl & whisk together well.
- Cover and place in the refrigerator for an hour at minimum. (this is where you could have left this dressing overnight to infuse and make ahead)
- Chop the peanuts up and roast them in a dry pan until they are brown. Discard from pan and then lightly toast the sesame seeds. Set aside.
- Heat a pan with oil on high heat, add the venison and cook for 2-3 minutes on each side for a medium rare finish.
- Let the venison rest before cutting for 10 minutes.
- Pour the dressing made earlier over the cold noodles and mix through.
- Toss through the toasted sesame seeds & peanuts
- Slice up some of the green spring onion heads and use to garnish
- When the venison has rested slice into appropriate mouthfuls and place on top of the noodle salad.