Speedy Venison Mince Mee Goreng

Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 280g dried round egg noodles
• 3 Tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves of garlic, crushed
• ½ cabbage shredded
• 1 carrot, julienne
• 3 Tbsp soy sauce
• 2 Tbsp kecap manis (sweet soy sauce)
• 2 Tbsp oyster sauce
• 1 Tbsp chilli sauce
• 2 tsp sesame oil
• 2 eggs, lightly whisked
• 1 cup mung bean sprouts
• 3 Tbsp crispy fried shallots
• 1 handful fresh coriander

Method

Remove Silver Fern Farms Venison Mince from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Cook the noodles according to package instructions. Drain and set aside.

Heat a film of oil in a wok or large frying pan over medium heat. Add venison and cook until browned, breaking it up with a spatula. Remove from the wok and set aside.

Add remaining oil to the wok, cook onion and garlic until fragrant. Add cabbage and carrots, stir-frying until the vegetables start to soften.

Stir in soy sauce, sweet soy sauce, oyster sauce and chilli sauce, mixing well to coat the vegetables. Add sesame oil and stir through.

Add cooked noodles and venison back into the wok. Toss everything together to coat the noodles with the sauce.

Drizzle egg evenly over the noodle mixture, leave for a minute or so and then toss until the egg is set.

Add bean sprouts and cook for an additional minute.

Divide the mixture between plates and sprinkle with fried shallots and fresh coriander.