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  • Chinese-Style Pheasant Noodle Soup Recipe

    Why not try your typical Saturday night dish with a twist? This Chinese-style pheasant noodle soup is simply delicious.

    Chinese-style pheasant noodle soup

    Feeds 2-3

    You can purchase our Pheasant Breasts here


    2 Wild and Game pheasant breasts
    1 litre chicken stock
    1 medium onion, diced
    1 generous tsp minced garlic
    1 tsp minced ginger
    2 tbsp light soy sauce
    3 spring onions, sliced
    2 tbsp sweetcorn
    3 tbsp peas
    2 blocks dried egg noodles (130g dried noodles)
    Vegetable oil


    1. Place the pheasant breasts in a microwave proof container and add water so it comes about a third of the way up the pheasant. Microwave for 4-6 minutes (depending on strength of microwave) until cooked through. Let cool slightly then shred by pulling apart with two forks.
    2. Heat a glug or two of vegetable oil in a pan and fry the onion until soft.
    3. Add the garlic and ginger and cook for a minute.
    4. Add the stock and soy sauce and heat until bubbling.
    5. Add the noodles, put on the lid, and heat for 5 minutes, or according to cooking instructions, adding the sweetcorn, pheasant, and peas about halfway through.
    6. Serve topped with the spring onions.