Sticky beef meat­ball and crispy noo­dle salad

Better Homes and Gardens (Australia) - - Quick Dishes -

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


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

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