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Chicken meatball curry noodles recipe
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Golden curry chicken meatballs with ginger, sesame oil, and soy sauce - a shareable delight!
Ingredients:
  • 500g chicken mince
  • 3 green shallots, finely chopped, plus extra, thinly sliced, to serve
  • 50g (1 cup) Panko Breadcrumbs
  • 2 tsp finely grated fresh ginger
  • 1 egg, lightly whisked
  • 10.00 gm Mirin Seasoning
  • 21.00 gm soy sauce
  • 2 tsp Yeo’s Pure Sesame Oil
  • 18.40 gm vegetable oil
  • 92g packet Golden Curry Sauce Mix Mild
  • 270g packet Organic Ramen noodles
Instructions:
  • In a large bowl, delicately mix together the chicken, shallot, panko, ginger, egg, mirin, soy sauce, and sesame oil until thoroughly combined. The mixture will be soft and wet. With damp hands, shape heaped tablespoonfuls of the mixture into 20 meatballs and arrange them on a tray. Chill in the fridge for 30 minutes to slightly firm up.
  • In a large non-stick frying pan over medium heat, heat half of the vegetable oil. Gently place half of the meatballs in the pan (they will be soft). Cook for 5 minutes, turning occasionally until they are evenly browned. Transfer to a plate. Repeat the process with the remaining oil and meatballs.
  • In a pan, add 625ml (21⁄2 cups) water and bring to a gentle simmer over medium-low heat. Break up the curry sauce block and stir it in until smooth. Simmer gently, then add the meatballs back to the pan. Cover and cook for 8 minutes, stirring occasionally, until meatballs are fully cooked.
  • Boil the noodles in a large saucepan until tender, about 4 minutes. Then, drain them.
  • Transfer the noodles and curry into individual serving bowls. Sprinkle with extra shallots for a flavorful garnish before serving.

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