Ingredients
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1/3 cup hoisin sauce
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2 tablespoons oyster sauce
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1 garlic clove, crushed
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2cm fresh ginger, peeled, finely grated
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500g beef mince
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1 egg
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1/2 cup fresh breadcrumbs
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1/3 cup sesame seeds
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450g packet hokkien noodles
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2 tablespoons vegetable oil
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1 medium red capsicum, chopped
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1 bunch baby bok choy, roughly chopped
Method
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1Combine sauces, garlic and ginger in a small bowl. Combine mince, egg, breadcrumbs and 2 tablespoons of the sauce mixture in a bowl. Place sesame seeds on a plate. Using clean hands, shape level tablespoons of mince mixture into meatballs (this makes around 20 meatballs). Roll meatballs in sesame seeds.
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2Place noodles in a medium heatproof bowl. Cover with boiling water. Stand for 3 minutes or until soft. Separate noodles with a fork. Drain.
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3Meanwhile, heat half the oil in a large frying pan over medium heat. Cook meatballs, turning, for 6 to 8 minutes or until cooked through. Transfer meatballs to a plate lined with paper towel.
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4Heat a wok over high heat. Add remaining oil. Swirl to coat. Stir-fry capsicum for 1 minute. Add bok choy. Stir-fry for 1 minute. Add noodles, remaining sauce mixture and 2 tablespoons cold water. Stir-fry for 2 minutes or until heated through. Add meatballs. Toss to combine. Serve.
Source: taste.com.au
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