CHICKEN MEAT­BALL LAKSA

Super Food Ideas - - MIDWEEK MEALS -

SERVES 4 PREP 20 MIN­UTES (PLUS

20 MIN­UTES RE­FRIG­ER­A­TION) COOK 25 MIN­UTES

500g chicken mince 1 egg, lightly beaten ¾ cup fresh bread­crumbs 2 green onions, finely chopped 1 gar­lic clove, crushed 2cm piece fresh gin­ger, peeled, finely grated 1 ta­ble­spoon finely chopped fresh co­rian­der leaves, plus ex­tra sprigs to serve 440g packet shelf-fresh thin hokkien noo­dles 1 ta­ble­spoon veg­etable oil 185g jar laksa paste 2½ cups chicken stock 400ml can co­conut milk 300g head broc­coli, cut into small flo­rets 200g snow peas, trimmed 1 bunch baby pak choy, trimmed, leaves sep­a­rated 2 ta­ble­spoons fish sauce 200g packet fried tofu 1 cup bean sprouts, trimmed Thinly sliced green onion, sliced long red chilli and lime wedges, to serve

1 Com­bine mince, egg, bread­crumbs, onion, gar­lic, gin­ger and co­rian­der in a bowl. Us­ing damp hands, roll level ta­ble­spoons of mix­ture into balls. Place on a plate. Re­frig­er­ate for 20 min­utes. 2 Pre­pare hokkien noo­dles following packet di­rec­tions. 3 Heat a wok over medium-high heat. Add oil. Swirl to coat. Cook meat­balls, in 2 batches, turn­ing, for 2 to 3 min­utes or un­til golden all over. Trans­fer to a plate. Add paste to wok. Cook, stir­ring, for 1 to 2 min­utes or un­til fra­grant. Stir in stock and co­conut milk. Bring to a sim­mer. 4 Re­turn meat­balls to pan. Re­duce heat to low. Sim­mer for 10 min­utes or un­til meat­balls are cooked through. Add broc­coli, snow peas and pak choy. Cook for a fur­ther 2 to 3 min­utes or un­til veg­eta­bles are just ten­der. Add fish sauce and tofu. Stir gen­tly. 5 Di­vide noo­dles among serv­ing bowls. Spoon over laksa. Top with bean sprouts. Sprin­kle with green onion, chilli and ex­tra co­rian­der sprigs. Serve with lime wedges. NU­TRI­TION: (per serve) 3601kj; 44.9g fat; 19.2g sat fat; 50.2g pro­tein; 61g carbs; 9.3g fi­bre; 124mg chol; 2940mg sodium.

WOK-ON WEDNE KICK SDAY MID­WEE K BLUES WITH TOTHE THIS CURB FLAVOU R- PACKED LAKSA

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