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1:20 Prep
0:20 Cook
4 Servings


  • 500g chicken mince
  • 1 garlic clove, crushed
  • 1.5cm piece fresh ginger, finely grated
  • 1/2 x 227g can sliced water chestnuts, drained, finely chopped
  • 2 green onions, finely chopped
  • 1/4 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 3/4 cup panko breadcrumbs
  • Rice bran oil, for shallow frying

Noodle stir-fry

  • 250g dried long-life noodles
  • 1 tablespoon rice bran oil
  • 1 large red capsicum, chopped
  • 150g snow peas, trimmed, thinly sliced diagonally
  • 425g can baby corn spears, drained
  • 1 garlic clove, crushed
  • 1/3 cup shao hsing (Chinese rice wine)
  • 2 tablespoons soy sauce
  • 4 iceberg lettuce leaves, roughly chopped



Combine mince, garlic, ginger, water chestnuts and onion in a bowl. Add sesame oil, soy sauce, oyster sauce and breadcrumbs. Season with pepper. Mix well to combine. Cover. Refrigerate for 1 hour.


Using wet hands, roll level tablespoons of mixture into balls (see note).


Heat rice bran oil in a deep frying pan over medium heat. Cook meatballs, in batches, turning, for 6 to 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm.


Meanwhile, make Noodle stir-fry: Cook noodles in a saucepan of boiling water, following packet directions, until tender. Drain. Heat a wok over medium-high heat. Add oil. Swirl to coat. Add capsicum, snow peas and corn. Stir-fry for 2 minutes. Add garlic. Stir-fry for 1 minute or until fragrant. Add shao hsing and soy sauce. Stir-fry for 1 minute. Add noodles. Toss to combine. Remove from heat. Add lettuce and meatballs. Toss to combine. Serve.

Source: taste.com.au


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