My dish can be served as a vegetarian meal with a choice of meat on the side for other guests.
Ingredients
| 2 cups | Mashed potato |
| 2 | Eggs |
| ½ tin | Pasta sauce, tomato and herb flavoured |
| 1 large | Carrot |
| 1 medium | Onion |
| 200 g | Udon noodles |
| 400 g | Creamed corn |
| 2 Tbsp | Sweet soy sauce |
| 600 g | Venison, the back strips are best (Main) |
Directions
- Boil water and cook pasta as directions on packet Pour beaten eggs in wok, when set scramble and set aside on a plate.
- Heat 2 teaspoons cooking oil, then add onion and carrot. Add noodles, stir through. Add eggs corn and soy sauce and tomato and herb pasta sauce. Season to taste
- Bake marinated venison in tin foil for half an hour.