Vietnamese Chicken Meatballs

and Noodles in Lettuce Cups

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Instructions

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1 Prep herbs

Chop the mint, coriander and basil leaves as finely as possible.

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2 Make meatballs

Add the chicken mince to a large bowl with the panko bread crumbs, chopped herbs, soy sauce, garlic paste and lemongrass paste. With clean hands, knead until soft and fully combined. Roll into meatballs.

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3 Fry meatballs

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 8-10 min until browned and cooked through.

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4 Boil noodles

Bring a pot of water to a boil. Add noodles and cook for 3-4 min. Drain and submerge in cold water to prevent sticking.

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5 Prep sauce and salad

Combine sugar, sesame seeds and fish sauce in a small bowl. Squeeze the lime juice into the sauce, reserving a couple of wedges for garnish. This is your dipping sauce. Separate the baby gem leaves. Peel and slice the carrot into fine matchsticks. Trim and finely slice the red radishes. Trim the spring onion and slice into thin strips.

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6 Assemble

Arrange the meatballs and drained noodles over the baby gem leaves with the radish, carrots and spring onion. Serve the dipping sauce to the side and garnish with the remaining lime wedges. Enjoy with fingers or forks!

Tips for fussy eaters

Don't add the herbs to the meatballs, but serve them on the side as an addition to the salad.

Pro tip

Once cooked, dress the cooked noodles with a drizzle of sesame or vegetable oil to stop them from sticking together.

This fresh supper is a hybrid of finger food and salad bowl; you choose!

Cooking Time: 40 min

Cals 644 · Prot 50 · Carbs 62 · Fat 25

Dairy-Free

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh basil 15 Grams
Panko bread crumbs 20 Grams
Soy sauce 20 ML
Garlic paste 10 Grams
Lemongrass paste 10 Grams
Vegetable oil 2 Tbsp

Dipping sauce

Brown sugar 10 Grams
Sesame seeds 10 Grams
Fish sauce 10 ML
Lime 1 Piece

Salad

Egg noodles 100 Grams
Baby gem lettuce 3 Pieces
Carrot 1 Piece
Red radish 125 Grams
Spring onion 40 Grams

This fresh supper is a hybrid of finger food and salad bowl; you choose!

Cooking Time: 40 min

Cals 644 · Prot 50 · Carbs 62 · Fat 25

Dairy-Free

Instructions

photo

1 Prep herbs

Chop the mint, coriander and basil leaves as finely as possible.

photo

2 Make meatballs

Add the chicken mince to a large bowl with the panko bread crumbs, chopped herbs, soy sauce, garlic paste and lemongrass paste. With clean hands, knead until soft and fully combined. Roll into meatballs.

photo

3 Fry meatballs

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 8-10 min until browned and cooked through.

photo

4 Boil noodles

Bring a pot of water to a boil. Add noodles and cook for 3-4 min. Drain and submerge in cold water to prevent sticking.

photo

5 Prep sauce and salad

Combine sugar, sesame seeds and fish sauce in a small bowl. Squeeze the lime juice into the sauce, reserving a couple of wedges for garnish. This is your dipping sauce. Separate the baby gem leaves. Peel and slice the carrot into fine matchsticks. Trim and finely slice the red radishes. Trim the spring onion and slice into thin strips.

photo

6 Assemble

Arrange the meatballs and drained noodles over the baby gem leaves with the radish, carrots and spring onion. Serve the dipping sauce to the side and garnish with the remaining lime wedges. Enjoy with fingers or forks!

Tips for fussy eaters

Don't add the herbs to the meatballs, but serve them on the side as an addition to the salad.

Pro tip

Once cooked, dress the cooked noodles with a drizzle of sesame or vegetable oil to stop them from sticking together.

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh basil 15 Grams
Panko bread crumbs 20 Grams
Soy sauce 20 ML
Garlic paste 10 Grams
Lemongrass paste 10 Grams
Vegetable oil 2 Tbsp

Dipping sauce

Brown sugar 10 Grams
Sesame seeds 10 Grams
Fish sauce 10 ML
Lime 1 Piece

Salad

Egg noodles 100 Grams
Baby gem lettuce 3 Pieces
Carrot 1 Piece
Red radish 125 Grams
Spring onion 40 Grams
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