Sticky beef meatball and crispy noodle salad

This wok star uses both the coriander root and stem in the sauce, adding Thai-style flavour. The meatballs are just sausages, so are super quick to make.

Preparation time 15 mins Cooking time 15 mins Serves 4

500g beef sausages

¼ cup extra virgin olive

oil light in flavour

2 Tbsp kecap manis

(sweet soy sauce)

1 bunch coriander, leaves picked, roots and stems washed and finely chopped

½ x 450g pkt fresh hokkien noodles 2 carrots, spiralised or shaved

lengthways into long thin ribbons 1 zucchini, spiralised or shaved

lengthways into long thin ribbons 100g snow peas, thinly sliced

3 baby radishes, shaved

1 cup bean sprouts

2 green shallots, thinly sliced

¼ cup mint leaves

¼ cup Thai basil leaves

Dressing

½ cup lime juice

2 Tbsp fish sauce

2 tsp caster sugar

1 tsp finely grated ginger ½ garlic clove, finely grated

STEP 1 Combine all dressing ingredients in a small bowl. Set aside. STEP 2 Squeeze sausages from their skins into bite-sized pieces (about 2cm) and roll to make mini meatballs. STEP 3 Heat a wok over a high heat then pour in 2 teaspoons of the oil and heat until the surface shimmers slightly. Add sausage meatballs and stir-fry for 6 minutes or until sausage is cooked through. Add kecap manis and chopped coriander root and stem. Cook, stirring, for 5 minutes or until glossy and sticky. Transfer to a bowl and set aside. Clean wok. STEP 4 Heat remaining oil in wok until 180°C or until a cube of bread turns golden in 30 seconds. Carefully lower a quarter of the noodles into the hot oil and cook for 1 minute or until noodles expand and crisp up. Drain on paper towel and set aside to cool. Repeat with remaining noodles. STEP 5 Arrange carrots, zucchini, snow peas, radishes, bean sprouts and crispy noodles on a serving platter. Drizzle over half of the dressing, then top with meatballs, shallots, mint, basil and ¼ cup of the coriander leaves. Serve.

Sticky beef meatball and noodle salad