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Chicken meatballs in Asian-style noodle broth

18th July 2016 - Recipes

Quick recipe finder Chicken meatballs in Asian-style noodle broth

Transform chicken mince and stock into a quick, filling and healthy supper with The Hairy Bikers’ spicy broth.

By From The Hairy Bikers’ Cook Off

Ingredients

For the meatballs

For the broth

To serve

How-to-videos

Method

  1. For the meatballs, mix all of the meatball ingredients, apart from the oil, together in a large bowl then shape the mixture into small walnut-sized balls. Heat the oil in a large frying pan over a medium heat and fry the meatballs for 4-5 minutes, turning regularly, or until golden-brown all over.

  2. For the broth, bring the stock to the boil in a wok or large saucepan, then add the fish sauce, star anise and ginger and turn the heat down to a simmer. Add the noodles and cook for one minute, then stir in the spring onions, chilli and the browned chicken meatballs. Simmer for 2-3 minutes, or until the meatballs are completely cooked through.

  3. Stir in the Thai basil and add sesame oil and soy sauce, to taste.

  4. To serve, transfer the noodles to two warm serving bowls using tongs. Place the meatballs on top and pour over the broth. Garnish with the chopped coriander and mint, the chilli slices and a squeeze of lime.

How-to videos

Searing meat

How to cook chicken in tarragon sauce

This recipe is from…

The Hairy Bikers' Cook Off

The Hairy Bikers’ Cook Off

Episode 5

BBC Two

Recipes from this episode