Easy homemade chicken mince meatballs made with Asian flavours, noodles and fresh ingredients to make this a nourishing chicken salad bowl.
Meatballs
Ingredients
500g Lilydale Free Range Chicken Mince
¼ cup (60ml) sweet chilli sauce
Juice and finely grated zest of 1 lime
3cm piece ginger, finely grated
2 cloves garlic, finely grated
2 tablespoons coriander root, finely chopped
1 lemongrass stalk, finely chopped
1 egg, beaten
1 cup breadcrumbs
Method
Combine chicken, ginger, garlic, lemongrass, coriander root, egg and breadcrumbs, mix well to bring together. Roll mixture into small, even balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm
To cook meatballs, heat oil in a non-stick pan over low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through
Noodles
Ingredients
1 (450g) packet thick Hokkien noodles
1 tablespoon vegetable oil
1 red onion, cut into wedges
3 tablespoons black bean sauce
Method
In wok over high heat cook noodles in oil with onion and black bean sauce
To serve
Ingredients
2 tablespoons sweet chilli sauce
Juice, 1 lime
2 spring onion, thinly sliced
½ bunch coriander stalks, reserving some to garnish
½ bunch Thai basil
½ bunch round mint
1 ½ cup (150g) sugar snap peas, blanched
1 stalk lemongrass, finely sliced
½ cup raw peanuts, toasted
Chili flakes, to garnish
Sesame seed, to garnish
Method
Combine sweet chilli sauce and lime in a small bowl, whisking well to loosen sauce. Set aside until serving
Serve to a large sharing plate or platter. Add noodles, meatballs, herbs, nuts, sugar snap peas. Drizzle meatballs with sweet chili and lime dressing, and then garnish with chilli flakes, sesame seeds and coriander leaves
