INGREDIENTS

METHOD

½ lb. fine vermicelli noodles, soaked in warm water ¼ cup vegetable oil 12oz broccoli 1 onion sliced in thin wedges ½ red pepper, sliced into thin strips 3oz sugar snap peas 3oz shitake mushrooms or regular mushrooms 3oz beansprouts 6oz fallow venison leg pieces, cut into 1 in cubes ¼ cup soy sauce ¼ cup sherry ¼ cup honey 3-tbsp. cornflour mixed to a paste with ¼ cup water 2-3 fresh chilies, finely chopped 3-4 tbsp. sesame seeds ½ cup chopped fresh cilantro

Bring a large saucepan of salted water to the boil Cook noodles for 1 minute, drain. Heat oil in a wok or large frypan. Stir-fry broccoli and onion for 5 minutes. Remove from pan. Add pepper, peas, mushrooms and sprouts. Stir-fry for 2-3 minutes, then remove from pan. Add venison to hot pan and toss over a high heat for about 1 minute to sear in juices. Add soy sauce and sherry to pan, stirring for 10-15 seconds. Return vegetables to pan, stir in honey. Add cornflower paste, stirring until mixture boils and thickens. Stir in chilies and sesame seeds. Pile noodles onto serving plate, top with stir-fry and sprinkle over cilantro. Serve immediately. Serves 4.