Continuing with day two of my meal challenge this recipe could easily be made with any noodle or omit the noodles entirely! This is why in my previous post I instructed to reserve that venison roast broth from your crockpot. The broth itself is light in flavor but why not use it and absorb more of those delicious nutrients? I also wished I had remembered to fry some garlic chips to top this soup with but alas, I forgot.
- 1/3 cup of shredded venison
- 2-3 venison broth, add chicken or beef broth if more is needed
- shredded purple cabbage and carrot
- 1 shallot, chopped
- gochujang chili sauce, to taste
- 1 tablespoon red Thai curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Noodles for two portions
- Cilantro and/or spring onion
- In a deep cast iron enamel pot crisp up the shredded venison in oil. This may take a little while. You want to make sure the venison has a good char on it. It may stick to the pot but be sure to scrape up all those crispy bits. Remove and set aside.
- Add oil and shallot. Fry shallot for 1-2 minutes.
- Add Thai curry paste. This adds a lot of flavor punch without the hassle and is my go to secret to flavoring a lot of Asian inspired dishes.
- Fry paste till fragrant.
- Add in broth and stir. Bring to a light rolling boil.
- Add the chili paste to taste. Everyone says gochujang is super spicy but I really don’t find it very spicy at all. Maybe I am crazy, I am not sure. But it does pack a different taste then the usual chili paste.
- Add noodles to the broth. I like to cook my noodles in the broth so that they absorb some of that tasty flavor instead of boiling separately in water. When the noodles are ready turn off the heat and portion the noodles into bowls.
- Taste your broth. Add fish sauce and soy to your liking.
- Ladle broth over noodles in deep bowls for serving.
- Top with crispy shredded venison (if you haven’t eaten it all already while you were cooking!).
- Top with shredded cabbage and carrot. Enjoy!