Siracha Dragon Noodles & Crispy Venison Tenderloin with Zucchini

” I will take what is mine with fire and blood.”

It’s true Game of Thrones is over but that doesn’t mean you can’t eat like the lady of Dragonstone, Protector of the Seven Kingdoms or a mad queen. The season finale of GOT has come and gone and life as we know it has changed. Or has it? Something tells me the fight for the Iron Throne isn’t over just yet. Either way, I decided to make this dish for dinner while we watched the season finale. If you aren’t a Game of Thrones fan by now you might still enjoy making this dish if you are into sweating through your dinner.

In addition our garden is also starting to produce so I will be sneaking various types of squash into just about every recipe for the next few months.


  • 1 venison tenderloin, sliced thin
  • 1 package of noodles, I used thin spaghetti
  • 1 cup Siracha sauce
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • Splash of sesame oil, fish sauce & miran
  • Zucchini or seasonal squash of choice
  • Corn Starch
  • 1 egg (I use duck of course)
  • Salt & pepper
  • Chinese five spice
  • Paprika
  • Garlic powder
  • Fresh grated ginger
  • Cilantro & sesame seeds for garnish
  • Peanut oil


  1. Add siracha, soy, honey, sesame oil, fish sauce, miran & garlic powder to a small bowl. Grate in a little ginger and mix well. By now you must know that I rarely measure my ingredients so always taste test your sauces. Add whatever you would like till you are satisfied. Set aside. This is your sauce mix.
  2. In a plastic ziplock add corn starch, around a half a cup should do.
  3. In another shallow bowl mix one egg, 1-2 tablespoons of cornstarch, chinese five spice and paprika. How much five spice? Well when I accidently dumped the spice in the bowl so I thought I had overspiced it- I was wrong. I would say a heafty tablespoon would do.
  4. Add thinly sliced venison tenderloin to ziplock and coat with cornstarch. This is your batter mixture.
  5. Heat peanut oil in a shallow cast iron.
  6. Working in batches dip the tenderloin pieces into the batter mixture and add to the hot oil. Be sure to break up the pieces as they will want to clump but don’t worry if some of them stick together during the cooking process. Flip and pieces if needed but since this is venison we want a light, short fry. Pull batches out onto a wire rack and place in oven on warm until all the meat is fried.
  7. Add chopped zucchini and repeat.
  8. Meanwhile boil a pot of water and cook noodles as directed.
  9. Strain peanut oil for later use and return cast iron to stove. Add sauce and bring to a slow boil, stirring. Once it starts to bubble add a little bit of corn starch and water. This will thicken the sauce slightly. Add noodles tp your sauce and stir to incorporate. Throw in some chopped cilantro right at the end.
  10. Serve noodles in deep bowls and top with venison and zucchini, add a splash of sesame oil, seeds and more cilantro.
  11. You can choose to leave your venison plain or add it to the sauce before plating. I prefered mine sauced and Adam liked his plain. Enjoy!

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