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.
500g beef sausages
1⁄4 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
1⁄2 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
1⁄4 cup mint leaves
1⁄4 cup Thai basil leaves
1⁄2 cup lime juice
2 Tbsp fish sauce
2 tsp caster sugar
1 tsp finely grated ginger
1⁄2 garlic clove, finely grated
Combine all dressing ingredients in a small bowl. Set aside.
Squeeze sausages from their skins into bite-sized pieces (about 2cm) and roll to make mini meatballs.
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.
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.
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 1⁄4 cup of
the coriander leaves. Serve.