Spicy Venison Noodles With Barbecue Sauce Recipe

About this recipe

A hearty and flavorful dinner featuring tender venison cooked in a spicy barbecue sauce, served over a bed of egg noodles. Perfect for those seeking a bold and satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 100 g Jalapeno
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Dg1 Garlic Powder
• 325 g Del Monte Smoky Barbecue Sauce
• 2 x 500 g Mugdh Premium Natural Honey
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Heat 1 tablespoon of butter in a skillet over medium-high heat.
2. 2. Add 1 diced onion, 1 cup of sliced mushrooms, and 1 teaspoon of garlic powder to the skillet. Cook for 3-4 minutes until the vegetables are softened.
3. 3. In a large bowl, mix 2 cups of barbecue sauce, 1 cup of honey, 1 teaspoon of cayenne pepper, and stir well to combine.
4. 4. Pour the barbecue sauce mixture over the vegetables in the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes.
5. 5. While the sauce is cooking, bring a large pot of salted water to a boil. Cook 3 cups of egg noodles according to package instructions, then drain.
6. 6. Serve the sauce over the cooked egg noodles. Garnish with additional cayenne pepper if desired.