Japanese Chicken Meatballs with Soba
35 minutes
This recipe uses all the flavours of a traditional Japanese chicken teriyaki but I have made it kid friendly by replacing the chicken breast with chicken meatballs.
1 person made this
Ingredients
Serves: 4
- 3 green shallots
- 500g chicken breast mince
- 2/3 cup breadcrumbs
- 1 egg
- 250g soba noodles
- 1 tablespoon sesame oil
- 2 carrots, cut into matchsticks
- 1 clove garlic, crushed
- 1 teaspoon finely grated fresh ginger
- 2/3 cup teriyaki sauce
- 150g baby spinach leaves
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Thinly slice half the shallot. Finely chop remaining shallot. Combine the mince, breadcrumbs, egg and finely chopped shallot in a bowl. Shape tablespoons of the mixture into 20 meatballs.
- Cook the noodles in a saucepan of boiling, salted water, following packet directions, until tender. Rinse under cold water. Drain. Reserve 1/2 cup of the cooking liquid.
- Meanwhile, heat a wok over medium-high heat. Add half the oil. Cook the meatballs, in batches, for 5 minutes or until browned. Transfer to a plate. Heat the remaining oil in wok over high heat. Add the carrot, garlic and ginger. Stir-fry for 2 minutes or until carrot is just tender. Add the sauce, reserved cooking liquid and meatballs. Stir-fry for 2-3 minutes or until meatballs are cooked through.
- Add the spinach, thinly sliced shallot and noodles. Stir-fry, tossing gently, for 2 minute or until heated though. Serve sprinkled with sesame seeds and with lime wedges.
