This hearty dish combines tender ground venison with a deeply flavorful, slightly spicy sauce infused with ginger, garlic, and hoisin. The sauce clings beautifully to springy linguine, creating a satisfying meal that balances savory umami notes with a gentle heat from red pepper. It’s perfect for weeknight dinners when you crave something exotic yet comforting, or for impressing guests with a unique twist on traditional stir-fry flavors. Quick to prepare and packed with robust taste, this recipe brings restaurant-quality excitement to your home kitchen without requiring hard-to-find ingredients.
Shanghai Noodles With Spicy Venison Sauce
Description
This hearty dish combines tender ground venison with a deeply flavorful, slightly spicy sauce infused with ginger, garlic, and hoisin. The sauce clings beautifully to springy linguine, creating a satisfying meal that balances savory umami notes with a gentle heat from red pepper. It&# 226;ÂÂs perfect for weeknight dinners when you crave something exotic yet comforting, or for impressing guests with a unique twist on traditional stir-fry flavors. Quick to prepare and packed with robust taste, this recipe brings restaurant-quality excitement to your home kitchen without requiring hard-to-find ingredients.Ingredients
Directions
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Peel and grate fresh ginger root; measure 1/4 teaspoon.
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Heat a wok or large skillet over high heat until smoking hot.
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Add a little vegetable or peanut oil and swirl to coat; add minced garlic and red pepper, sautéing for 5 seconds.
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Add 1 1/2 cups chopped onion and stir-fry until transparent.
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Crumble in 1 lb ground venison and stir-fry until the meat is light brown and cooked through.
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In a small bowl, combine 1/2 cup chicken broth, 1/3 cup hoisin sauce, 1/4 cup soy sauce, and 1/4 cup sherry or beef broth.
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Stir the sauce mixture into the meat and onion combination.
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Cover the skillet, reduce heat to low, and simmer for 10 minutes, stirring once or twice.
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Meanwhile, dissolve 2 tablespoons cornstarch in 1/4 cup chicken broth in a separate small bowl.
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Slowly stir the cornstarch mixture into the simmering meat sauce.
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Cook and stir constantly until the sauce thickens and coats the back of a spoon.
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Cook 16 oz linguine according to package directions until al dente, then drain well.
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In a large serving bowl, toss the drained linguine with 2 tablespoons toasted sesame oil.
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Pour the spicy venison sauce over the noodles and toss gently to combine evenly.
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Serve immediately, topped with 1/2 cup diagonally sliced green onions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
If venison is unavailable, ground beef or pork works well as a substitute.
Adjust the heat level by increasing or decreasing the amount of minced red pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauciness.
Toasted sesame oil is potent; use it sparingly for finishing rather than cooking.
