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.
Sticky British Hoisin Venison Noodles
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. Sticky, sweet and delicious.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 160g baby corn
- 2 spring onion
- 1 tsp sesame seeds (Sesame)
- 160g mangetout
- 1 tbsp cornflour
- 400g British venison mince
- 12 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 pepper
- 1 onion
- 200g brown rice noodles (Brown Rice Flour, Water)
- 25g honey
- 1 chilli
Nutritional Information
Calories: 569
Protein: 32g
Carbs: 66g
Fat: 20g
Sticky British Hoisin Venison Noodles
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. Sticky, sweet and delicious.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan & a medium bowl
Cook the noodles
- 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
Prep the veg
- Thinly slice the spring onions. Deseed and finely dice the chilli. Halve the baby corn. Thinly slice the onion. Halve the mangetout. Thinly slice the peppers
- In the medium bowl, combine the hoisin sauce, tamari, honey, cornflour and 200ml water
Cook the venison
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the venison and season with salt and pepper
- Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown
- Remove the venison from the pan and add to the bowl with the hoisin sauce mix. Toss to coat in the sauce and leave to marinate
Build the dish
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the baby corn, pepper, mangetout, onion, half the spring onion and half the chilli (or to taste). Cook for 5-7 mins, until soft
- Add the sauce and venison mince and cook for 1 min, until the sauce thickens. Stir through the noodles and season with salt and pepper
Plate up
- Serve the sticky venison noodles into bowls. Garnish with the sesame seeds and the remaining chilli and spring onion
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