This noodle stir fry dish is healthy and low in fat, boasting great flavour from the slightly gamey, tender wild boar. It is quick and easy to put together, but still has plenty of wow factor and is definitely a cut above your standard pork stir fry!
Begin by removing the wild boar tenderloin from its packaging. Leave it to one side to allow it to come up to room temperature.
Prepare the vegetables by peeling and finely chopping the carrots and onion into long, thin pieces. Deseed the red bell pepper and the chilli before slicing both into long, thin strips. Slice the mushrooms and top, tail and halve the green beans. Then peel and finely grate the garlic and ginger.
To prepare the wild boar tenderloin, season it then cut it into bite-sized chunks.
Heat a tablespoon of vegetable oil in a wok or high sided frying pan over a high heat. Now add the wild boar and sear the meat for around two minutes, tossing occasionally, until the meat has some colour. Then remove the wild boar from the pan and set aside to rest until later.
In the same pan, on a high heat, add the pepper, onion, carrot, ginger, garlic and chilli so it can begin to soften, tossing occasionally, before adding the mushrooms and green beans. Leave to cook for a further few minutes, continuing to mix and toss. Then add the noodles to the rest of the vegetables and cook through for a few minutes.
Combine the soy sauce and honey with a tablespoon of hot water, add to the pan and mix with the vegetables.
Add the seared wild boar to the pan and continue cooking and tossing for a further 5 minutes to ensure everything is fully heated through.
Serve the stir fry and garnish with slices of spring onion.
The sweetness of the fruits and honey in this impressive dish perfectly balances the earthy flavour of wild boar and the almonds and hazelnuts.
