INGREDIENTS:
Meatballs:
- 500 g (18 oz) ground beef
- 3 cloves garlic, crushed
- 1 cm piece of ginger, grated
- 1/2 red chili, finely diced
- 2 tbsp fresh coriander, chopped
- 1 egg
- 1/4 cup wholemeal breadcrumbs
Broth:
- 6 cups salt reduced beef stock
- 1 tbsp sriracha
- 1/2 red chili, finely diced
- 1 carrot, sliced into matchsticks
- 100 g Asian mushrooms (any sort that you like! I used Shiitake)
- 200 g dried egg noodles
- 2 scallions (spring onions), sliced
INSTRUCTIONS:
- Make the meatballs by combining all of the meatball ingredients in a large bowl. Shape into small meatballs.
- Heat a large saucepan over a medium heat and heat a dash of oil. Brown the meatballs on all sides, remove from the pan and set aside. Keep the saucepan on the heat.
- Add the stock, sriracha, and chili to the saucepan and bring to a simmer. Add the carrots, mushrooms, and noddles, return to a boil, and simmer for a further 5 minutes (until the meatballs and noodles are cooked).
- Divide among four bowls and top with scallions.
Source: PicNic
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