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Chicken meatballs with honey soy noodles
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
This kid-friendly noodle recipe will have your little ones slurping with delight!
Ingredients:
  • 500g chicken mince
  • 2 garlic cloves, finely chopped
  • 250.00 ml fresh wholegrain breadcrumbs
  • 400g packet shelf-fresh flat Thai (rice) noodles
  • 57.20 gm honey
  • 42.00 gm salt-reduced soy sauce
  • 1 tsp sesame oil
  • 36.80 gm rice bran oil
  • 500g packet frozen Shanghai stir-fry vegetables
Instructions:
  • In a bowl, blend chicken, garlic, egg, and breadcrumbs together, using your hands until thoroughly mixed. Shape the mixture into 16 meatballs using 1 level tablespoon for each. Arrange the meatballs in a single layer on a baking tray lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 180°C/160°C fan-forced. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute, then separate the noodles with a fork and drain. In a jug, combine honey, soy sauce, and sesame oil. Set aside.
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of oil. Cook meatballs in two batches for 5 to 6 minutes, turning frequently, until golden. Then, transfer them to a baking tray lined with baking paper and bake for an additional 5 minutes until cooked through.
  • Heat a wok over high heat. Drizzle in the remaining oil and toss in the frozen vegetables. Stir-fry for 3 to 4 minutes until vegetables are hot. Throw in the noodles and soy mixture. Stir-fry for 2 minutes until heated through. Add the meatballs and gently toss to combine. Serve.

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