Lamb Hoisin Meatballs
with Asian Noodle Salad
Lamb is the slightly unusual twist in these Asian-style meatballs, adding an extra kick of flavour you’re going to love. They’re perfectly at home with this fresh zingy salad with vermicelli rice noodles.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ packet
vermicelli noodles
1 tub
hoisin sauce
(Contains: Sesame, Soy;)
1 clove
garlic
1
long red chilli
1 packet
lamb mince
1 packet
green beans
1
carrot
½ bunch
coriander
Not included in your delivery
2 tbs
olive oil
1 tbs
hot water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
sesame oil
(Contains: Sesame;)
Utensils
Cooking Steps
Bring a full kettle of water to the boil. To prepare the ingredients, peel and crush the garlic, finely chop the long red chilli, trim the green bean ends, peel the carrot into ribbons, and pick and roughly chop the coriander leaves.
Place the vermicelli rice noodles in a large bowl and pour over the boiling water. Set aside for 10 minutes, or until completely softened and heated through. Drain and return to the bowl. Toss the noodles in half the olive oil to stop them from sticking. Set aside.
Meanwhile, in a small jug or bowl combine the hoisin sauce, hot water and salt-reduced soy sauce. Set aside.
In a medium bowl combine the garlic, long red chilli and the lamb mince together. Season with salt and pepper. Roll the lamb mince into meatballs. You should get 4-5 for each person. Set aside.
Heat the remaining olive oil in a medium frying pan over medium heat. Cook meatballs, turning, for 8 minutes, or until golden and cooked through. Transfer to a second bowl. Cover with foil to keep warm. In the same frying pan, throw in the green beans, carrot and sesame oil and cook for 2-3 minutes, or until tender. Set aside.
To serve, divide the vermicelli noodles, stir fried vegetables and hoisin lamb patties between plates. Pour over the hoisin dressing and sprinkle with the coriander. Enjoy!
