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Saturday, March 26, 2011

Asian Style Meatballs with Rice Noodles

It seems that I am on a bit of a roll at the moment, in more ways than one!  (no pun intended!!)

I was stuck for a dinner idea this week, I remembered how well the Italian Style Meatballs went down the night before, so I decided to make an Asian version, but instead of using pasta, using rice noodles.  "The Darlings" love Chinese Spag Bol - so let's just use the same basic ingredients and turn it into a meatballs dish.

One thing I learnt while mincing the chicken for the meatballs in the Thermomix is that different meats mince differently.  The breast meat minced very easily - the thigh meat however, took a little longer, I guess because of more sinew or something.  Not sure - but if you are mincing your own meat - be aware of this.  I wanted to add some thigh meat for the little bit of extra fat - meatballs can be quite dry with absolutely no fat in them - also I think thigh meat has a little more flavour.

Asian Style Meatballs with Rice Noodles

Serves 6

1 x red onion
4 cloves garlic
5cm piece ginger
100g fresh breadcrumbs
2tbs dark soy sauce
1 egg, lightly beaten
500g chicken breast fillets
500g chicken thigh fillets
1/2 cup hoi sin sauce
1/2 cup Shaoxing Cooking Wine
1kg fresh rice noodles
300g endamame beans
1 tbs sesame oil
2 green shallots, finely sliced

Place the bread into the TM bowl, process for 10 seconds on speed 8.  Remove from the TM bowl and place in a bowl.

Add the onion, garlic and ginger to the TM bowl, process for 3 seconds on speed 7, scrape down bowl, and repeat until chopped to desired size.  Remove and place with the breadcrumbs.

Mince the chicken in 200-300g lots by processing for 15 seconds on speed 7.  Repeat until all meat has been minced.

Place the breadcrumbs, chopped onion mixture, and all the chicken mince back in the TM bowl.  Add the beaten egg, and the dark soy sauce.  Place lid on TM - put in the closed lid position and process on interval speed for 2-3 minutes, or until the mixture is well combined.

Taking small spoonfuls, and with wet hands, roll the meat into walnut sized meatballs.  Place on a foil lined tray.  Put in the fridge for 30 minutes to firm up.

Heat a small amount of oil in a large frypan over medium heat.  Cook meatballs for approximately 5 minutes, turning often, or until cooked through.

Steam the endamame beans for 5 minutes, or until cooked through.

Pierce the bag of rice noodles with a knife, and place in the microwave for approximately 5 minutes, or until warmed through.

Return all the meatballs to the pan, and the sesame oil, hoi sin sauce and cooking wine.  Add the warmed up rice noodles, chopped up green shallots, and 1/2 cup of water.  Combine well, adding more liquid if needed.

Serve topped with endamame beans. (No, of course "The Darlings" didn't eat those - don't be silly - they are green!!!  The "Fussy Darling" even picked out the shallots!)

The verdict - "The Meatballs Darling" was in raptures again!!!  The way I see it - it was ostensibly the same meal two nights in a row - but with different flavours - nothing wrong with that in my books!!  It all got eaten - that is the main thing.

So tell me Dear Readers if you find a winner - do you repeat often, but perhaps with slight variations??

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