A zingy, zesty salad with some delicious homemade chicken meatballs. You’ll be adding it to the mid-week dinner rotation in no time. This makes enough for four people for my partner Simon and I. So we can usually enjoy it for lunch the next day too.
The chicken meatballs are also versatile. You can use them in a wrap, in laksa soup or with a simple garden salad for lunch. Sometimes I make double, and freeze them (before cooking) for this reason.
Also add some extra vegetables to the noodle salad, some shredded purple cabbage, snap peas, or stir fried bok choy or pak choy are great additions.
I hope you enjoy.
Kath x
MEATBALLS 1. In a medium bowl place the chicken mince, garlic, ginger, coriander, mint, kaffir lime leaves and soy sauce. Mix using your hands. Roll tablespoons of the mince into balls, and place on a tray lined with baking paper. Wet your hands if the mixture is sticking. Cover with clingwrap and place in the refrigerator for 30 minutes. NOODLE SALAD 2. Place the rice noodles in a medium size bowl. Cover with boiling water, and allow to soak for 10 minutes to soften. Then drain and set aside. 3. Finely slice the white part of the spring onions. Finely chop the tender part of the lemongrass. Add to a bowl with the vinegar and sweet chilli. Stir to combine to ensure the sugar dissolves. 4. Using a peeler, thinly slice the carrot and the cucumber. Finely chop the capsicum into thin slices. 5. Add half the vinegar sauce to the rice noodles. Stir to combine. Add the vegetables and stir through. COOK MEATBALLS 6. Cook the meatballs in a fry pan in two batches. This should take about 10 minutes. Cut one in half if you're not sure they're cooked through. SERVE 7. Wash the cos lettuce, and place a few leaves in each bowl. Top with the noodle salad and chicken meatballs. Drizzle over the extra vinegar/sweet chilli sauce, and top with coriander leaves. Enjoy! *How to tell if lemongrass is tender. You can typically stick your fingernail into it easily. If you can't it's too fibrous and not suitable.
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