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How to make Chicken meatballs with noodle salad

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 400g Steggles chicken mince
  • 2 garlic cloves, crushed
  • 1cm piece fresh ginger, finely grated
  • 1 green onion, finely chopped
  • 1/3 cup dried breadcrumbs
  • 2 teaspoons hoisin sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons vegetable oil

Noodle salad

  • 1/2 x 375g packet rice stick noodles
  • 1 small Lebanese cucumber
  • 1 small carrot, peeled
  • 1 red capsicum, thinly sliced
  • 1 tablespoon sweet chilli sauce

Method

  • Step 1 Combine mince, garlic, ginger, onion, breadcrumbs, hoisin sauce and soy sauce in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate.
  • Step 2 Make salad Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate noodles with a fork. Drain. Refresh under cold running water. Transfer to a bowl. Using a vegetable peeler, cut cucumber and carrot into ribbons. Add cucumber, carrot, capsicum and sweet chilli sauce to noodle mixture. Toss gently to combine.
  • Step 3 Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, turning, for 10 minutes or until cooked through. Serve with noodle salad.