Crispy noodle meatballs

Crispy noodle meatballs

By
From
Pimp my noodles
Makes
16 meatballs – enough for 2 or 3 people
Photographer
Jacqui Melville

The combination of the lemongrass, seasoning and crispy noodles make these meatballs irresistible. A perfect make-ahead meal.

Ingredients

Quantity Ingredient
100g thin egg noodles, cooked according to the packet instructions
2 tablespoons lemongrass paste
1 garlic clove, crushed
3 cm piece ginger, peeled and grated
or 2 tablespoons ginger paste
300g pork mince
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 spring onions, thinly sliced
1/2 small bunch coriander leaves, chopped
vegetable oil, for frying
steamed pak choi, to serve
sweet chilli sauce, to serve
lime wedges, to serve

Method

  1. Combine the noodles, lemongrass paste, garlic, ginger, pork, fish sauce, soy sauce, sesame oil, spring onions and coriander in a bowl. Mix well.
  2. Using wet hands, roll heaped tablespoonfuls of the mixture into balls. Heat around 2 cm oil in a wok over medium-high heat. Cook the meatballs in batches, turning them often, for 7–10 minutes or until golden. Reheat the oil between batches. Using a slotted spoon, remove the meatballs.
  3. Serve the meatballs with steamed pak choi, sweet chilli sauce and lime wedges.
Tags:
Asian
student
noodles
bowl food
easy
quick
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again