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.
Ingredients
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
Dressing
1⁄2 cup lime juice
2 Tbsp fish sauce
2 tsp caster sugar
1 tsp finely grated ginger
1⁄2 garlic clove, finely grated
Method
-
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.
