A recipe from Simonn Hawke – Lolli Redini Restaurant 48 Sale Street Orange
- 300g of thinly sliced venison shortloin
- 500g of Udon noodles
- 1 bunch of green shallots
- 150g of sugar snap peas
- 1 bunch of green garlic thinly sliced
- 50ml of sesame oil
- 100ml Kecap Manis sweet soy
- 1 small nob of ginger
- 1 birdseye chilli
- 1 bunch coriander
Heat the wok until searingly hot
Saute the venison in a little sesame oil until just brown. Remove from the wok and set aside.
Heat some peanut oil and quickly stir fry the sugar snaps, chopped chilli, ginger, green garlic until just cooked. Add the cooked Udon noodles and the Kecap Manis. Toss the cooked venison in the pan with the picked coriander and finely sliced shallots.
Finish off with a fair amount of freshly ground pepper and serve straight away.
Serves 6 people