Pilbara News - - Lifestyle -

Prepa­ra­tion 15 min­utes Cook­ing 30 min­utes Serves 4


2 tbsp olive oil 400g lean beef mince 350g cup mush­rooms, diced 1 onion, peeled and finely grated

1⁄3 cup finely chopped flat-leaf pars­ley 11⁄2 cups fresh bread­crumbs 1 egg Salt and freshly ground black pep­per, to taste 6 cups chicken stock 2 tbsp ke­cap ma­nis (sweet soy sauce) 350g Sin­ga­pore noo­dles, sep­a­rated


Heat oil in a large fry­ing pan over high heat. Add mush­rooms and onion and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til all mois­ture evap­o­rates. Al­low to cool. Place mush­room mix­ture, beef mince, pars­ley, bread­crumbs, egg, salt and pep­per in a medium bowl. Mix un­til well com­bined. Us­ing 1½ tbsp of mix­ture per meat­ball, shape mix­ture into meat­balls. Place stock and ke­cap ma­nis into a large saucepan. Cover and bring to the boil over high heat. Re­duce heat to medium-low and add meat­balls. Sim­mer, un­cov­ered, for 20 min­utes or un­til meat­balls are cooked through. Mean­while, place noo­dles into a large heat­proof bowl. Cover with boil­ing wa­ter and stand for 5 min­utes or un­til ten­der. Drain. Place noo­dles into serv­ing bowls, la­dle over meat­balls and broth and serve.

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