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  • Wild Game Gourmet

Korean Style Venison Noodle Bowl

I'm always looking for fresh new ways to use venison steak or roast in the summer. Inspired by one of my favorite takeout restaurants, I decided to give this a try. I couldn't be happier with the results! Easy, flavorful, fun!

Servings: 6

Prep time: 15 minutes

Cook time: 20 minutes


1 small venison roast or steak, thinly sliced into bite size pieces (sinew removed)

2 packages Ramen noodles

4 cups beef broth

1 Tbsp ginger paste

2 cloves garlic, grated

1/4 cup soy sauce

3 Tbsp honey

2 Tbsp tomato paste

2 Tbsp rice or white wine vinegar

1 Tbsp sesame oil

1 tsp sriracha hot sauce

2 Tbsp olive oil

4 mini sweet peppers, thinly sliced

2 carrots thinly sliced

1 bunch green onions, thinly sliced

6 soft boiled eggs, pealed and cut in half

4 radishes, thinly sliced (optional garnish)


-In a large pot bring beef broth to a boil, add the pasta and cook until al dente (2-3 minutes)

-Place noodles with broth into desired amount of serving bowls

-While the pasta is cooking combine a splash of the boiling broth, ginger, garlic, soy sauce, honey, tomato paste, vinegar, sesame oil and sriracha

-In a large skillet, heat the olive oil over high heat

-Add the venison and stir fry until browned, about 2 minutes (don't overcook)

-Add carrots and bell pepper and stir-fry for 2 minutes

-Add green onions and sauce and stir fry for 1 minute

-Pour an even portion over the noodle bowls

-Top with reserved uncooked peppers, green onion, radishes and boiled egg


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