Vietnamese Chicken Meatballs
and Noodles in Lettuce Cups
Instructions
1 Prep herbs
Chop the mint, coriander and basil leaves as finely as possible.
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.
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.
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.
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.
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
Meatballs
Dipping sauce
Salad
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
1 Prep herbs
Chop the mint, coriander and basil leaves as finely as possible.
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.
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.
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.
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.
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
Meatballs
Dipping sauce
Salad
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