Sticky glazed chicken meatballs with a vibrant noodle salad bursting with vegetables. The noodle salad is a kaleidoscope of flavours with noodles, carrot, cucumber, lettuce, spring onions and sesame seeds. Finished with a sriracha and peanut butter spiked dressing. Part of our Feel Good Food recipe series.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
chicken mince 500 g
ginger 10 g (grated)
straight to wok noodles 400 g
smooth peanut butter 2 tbsp
soy sauce 1 tbsp
sriracha 3 tbsp
sesame oil ½ tbsp
carrot 1 (grated)
cucumber ½ (sliced)
little gem lettuce 1 (chopped)
spring onions 4 (chopped)
sesame seeds to garnish
Method
Prepare the meatballs
Grate the ginger. In a bowl mix together the mince with the ginger and 1/3 of the sriracha, season with salt and pepper, then shape them into meatballs (4 per serving).
Cook the noodles
Cook the noodles according to the packet instructions. Drain and rinse with cold water to prevent sticking.
Cook the meatballs
Heat a dash of oil in a large frying pan over a medium heat. Add the meatballs and fry for 7-9 minutes until cooked through and golden.
Prep the vegetables & make the glaze
While the meatballs are cooking, grate the carrot, chop the cucumber, little gem lettuce and spring onions. Mix together in a bowl with the drained noodles and set aside. If you like you can add some sesame oil to the salad and season with salt and pepper.
Make the dressing by combining the peanut butter, soy sauce, the rest of the sriracha, sesame oil and a splash of warm water.
Finish the chicken meatballs
Once the meatballs are cooked, pour some of the dressing into the pan and cook for 1-2 minutes coating all meatballs.
Assemble the salad
Top the noodle salad with the meatballs and any cooking juices from the pan. Finish with the sesame seeds then tuck in and enjoy!
