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Chicken meatball noodle stir-fry
Chicken meatball noodle stir-fry
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Revamped Chinese classic: San Choy Bau modernized for all to enjoy.
Ingredients:
  • 500g chicken mince
  • 2.00 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 tsp sesame oil
  • 21.00 gm soy sauce
  • 48.80 gm oyster sauce
  • 187.50 ml panko breadcrumbs
  • Rice bran oil, for shallow frying
  • 250g dried long-life noodles
  • 18.40 gm rice bran oil
  • 1 large red capsicum, chopped
  • 150g snow peas, trimmed, thinly sliced diagonally
  • 425g can baby corn spears, drained
  • 82.50 ml shao hsing (Chinese rice wine)
  • 42.00 gm soy sauce
  • 4 iceberg lettuce leaves, roughly chopped
Instructions:
  • In a bowl, mix together mince, garlic, ginger, water chestnuts, and onion. Stir in sesame oil, soy sauce, oyster sauce, and breadcrumbs. Season with pepper and mix thoroughly. Cover and refrigerate for 1 hour.
  • Roll the mixture into tablespoon-sized balls with damp hands.
  • In a deep frying pan, warm the rice bran oil over medium heat. Cook the meatballs in batches, turning occasionally, for 6 to 8 minutes until they are golden and fully cooked. Then, transfer them to a plate lined with paper towel and cover with foil to keep warm.
  • While the noodles are cooking, heat a wok over medium-high heat and stir-fry capsicum, snow peas, and corn in oil for 2 minutes. Add garlic and stir-fry for 1 minute. Then add shao hsing and soy sauce and stir-fry for another minute. Toss in the cooked noodles, followed by lettuce and meatballs. Combine everything well and serve hot.

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