Ramen Bowl with Sesame Poppy Seed Venison Ginger Chili Kale and Swede

By Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 1 hour

Serves: 4

Ingredients

  • 2 star anise
  • 2 teaspoons cumin seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 cassia cinnamon
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried lemon peel
  • 300g Venison, cut in approx. 2 cm slices
  • 200g fresh kale, washed and and the leaves removed from the stem.
  • 1 small swede, cut in fine strips
  • 4-6 com thick piece ginger, finely chopped
  • 2 red chilies, finely chopped
  • 3 cloves garlic, finely chopped
  • 300g ramen noodles
  • 100g poppy seeds
  • 100g sesame seeds
  • 80g dried plums
  • Coconut oil
  • Sesame seed oil
  • Mirin - rice wine
  • 1 teaspoon brown sugar
  • 1 bunch spring onions

Method

  1. To make the spice mix put all the whole spices except the lemon peel in a skillet and gently heat for 30 seconds to 1 minute until fragrant. Then place everything including the lemon peel in a spice grinder and grind until fine. You will have a lot more than you need for this recipe. Place in a clean dry jar and store for up to a month.
  2. Bring some salted water to a boil in a pot. Add the kale in portions and blanch for 2 minutes. Remove with a slotted spoon and put the leaves in ice cold water. This will slow down further cooking and retain the vibrant green color.
  3. In a small wok heat about 1 tablespoon of coconut oil on high heat. Add 2 teaspoon each of ginger and garlic, 1/2 teaspoon chili and 1/2 teaspoon of the spice mix - sauté until onions are transparent and fragrant. Reduce heat and then add the swede strips, toss well to coat - sauté well until soft. Add a few drops of sesame oil, season and remove from wok. Keep warm.
  4. Reheat the wok and add 1/2 teaspoon coconut oil. Again add 1 teaspoon each ginger and garlic, 1/2 teaspoon chili - sauté for a few minutes. Add the kale and toss well and stir-fry for 1-2 minutes. Add a few splashes of mirin and a drizzle of sesame oil. The kale should still be crunchy and vibrant green in color.
  5. Cook ramen noodles according to packet instructions. In the meantime throw in the rest of the ginger, garlic in 1/2 tablespoon coconut oil in the hot wok. Add the dried plums, 1/2 teaspoon spice mix and stir well. Pour about 1/2 liter mirin, add the brown sugar and allow everything to caramelize and thicken for 3 to 5 minutes.
  6. Pat the venison dry. Season with salt and cracked pepper and some spice mix. Heat a skillet with some coconut oil and brown the venison on each side for about 1-2 minutes. Remove from the heat and allow to rest.
  7. In the meantime begin assembling the bowls by dividing the ramen noodles in four bowls. Top with the swede strips, kale, spring onion slices and the caramelized plum compote. Mix the sesame and poppy seeds in a plate and coat the venison slices with the seeds. Cut in strips and place on top of the noodles. Sprinkle with some poppy seed and sesame mix and serve hot.

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