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Asian stir-fry with vegetables, noodles and chicken meatballs

Recipe for an Asian-style stir-fry with noodles, vegetables and chicken meatballs.
Course Main course
Cuisine Asian
Total Time 1 hour
Servings 4 people

Ingredients

Chicken meatballs

  • 600 g minced chicken
  • 1 onion, finely chopped
  • 1-2 garlic cloves, grated or crushed
  • 1 tbsp freshly grated ginger
  • 2 tbsp breadcrumbs
  • 1 egg
  • Salt and pepper – allow about 1 tsp salt per 500 g meat

Marinade for the meatballs

  • 100 ml teriyaki sauce
  • 2 tbsp soy sauce
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, grated or crushed
  • 3 tbsp sesame seeds

Stir-fry

  • 250 g noodles
  • 175 g Tenderstem broccoli or broccoli
  • 150 g mushrooms
  • 125 g sugar snap peas or mangetout
  • 2 carrots
  • 3 spring onions, save the green tops for garnish
  • Oil
  • Freshly ground pepper

Stir-fry sauce

  • 50 ml oyster sauce
  • 50 ml soy sauce
  • 1-2 cloves garlic, grated or crushed
  • 1 tbsp freshly grated ginger – about a 4 cm piece
  • 1/2-1 lime, juice of

To serve

  • Lime wedges, peanuts and chopped spring onion

Instructions

Meatballs

  • Mix the teriyaki sauce, soy sauce, garlic and ginger together and set aside.
  • Mix the ingredients for the meatball mixture together and season with salt and pepper.
  • Bring a pan of well-salted water to the boil.
  • Shape the mixture into meatballs – the easiest way is to dip a spoon in the hot water and then shape the meatballs with the spoon.
  • Simmer them over a medium heat until cooked through – about 6-8 minutes, depending on size. Lift them out with a slotted spoon as they are done and set aside until all the meatballs are cooked.
    Cut one in half to check that they are cooked through.
  • Heat a frying pan over a medium heat and toast the sesame seeds for a couple of minutes.
  • Pour the marinade into the pan and let it heat through before adding the meatballs.
  • Turn the meatballs by swirling the pan – let them glaze for 5-6 minutes over a medium heat. If the sauce thickens too much, turn down the heat.
    Meanwhile, make the stir-fry.

Stir-fry

  • Mix the ingredients for the sauce, adjust with lime juice to taste and set aside.
  • Cook the noodles according to the packet instructions, then rinse them in plenty of cold water so they don't stick together. The noodles can go into the pan still wet, with "a film of water" on them – it makes them easier to toss with the other ingredients.
  • Prepare all the vegetables. Peel the carrots and cut them into fine strips, cut each stem of Tenderstem broccoli into 2-4 pieces – trim off the toughest part of the stalks. Slice the mushrooms and sugar snap peas and finely slice the spring onions.
  • Heat a generous glug of oil in a frying pan or wok and stir-fry the mushrooms and carrots first over a medium heat – just 3-4 minutes.
  • Add the Tenderstem broccoli and sugar snap peas and stir-fry for a further 4-5 minutes.
  • Add the spring onions, the sauce and the wet noodles and heat everything through over a low to medium heat, tossing it all together well.
    If it needs a little more moisture, add a little extra oyster sauce or a splash of soy sauce.
  • Season with pepper – salt shouldn't be needed.
  • Serve with a scattering of the spring onion tops and fresh lime wedges – thread the meatballs onto skewers if you like, and sprinkle with peanuts.