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Ingredients
- 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
Method
1
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.
2
Using wet hands, roll level tablespoons of mixture into balls (see note).
3
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.
4
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
