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

    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

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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