Satay Noodles & Meatballs
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (411.1 g)
- Calories 1187.8
- Total Fat - 56.6 g
- Saturated Fat - 16.6 g
- Cholesterol - 442 mg
- Sodium - 559 mg
- Total Carbohydrate - 106.8 g
- Dietary Fiber - 5.9 g
- Sugars - 6.5 g
- Protein - 62.4 g
- Calcium - 179.4 mg
- Iron - 8.6 mg
- Vitamin C - 7.3 mg
- Thiamin - 2.3 mg
Step by Step Method
Step 1
Finely chop 1/2 the onions and thinly slice remaining onions and then set aside.
Step 2
Place mince, breadcrumbs, egg and finely chopped onion in a bowl and season and mix well to combine and roll 2 level teaspoons of mince mixture into balls.
Step 3
Heat 1/2 the oil in a large, deep frying pan over medium-high heat and cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over and then drain on paper towel.
Step 4
Heat remaining oil in the same pan over medium heat and add capsicum, garlic and sliced onion and cook, stirring, for 2 to 3 minutes or until capsicum is softened.
Step 5
Add peanut butter, coconut milk, chilli sauce, kecap manis, fish sauce, juice and 1/3 cup water and cook, stirring, for 2 to 3 minutes or until heated through.
Step 6
Return meatballs to pan and bring to a simmer and simmer, stirring occasionally, for 3 to 4 minutes or until meatballs are cooked through.
Step 7
Meanwhile, prepare noodles following packet directions and drain well.
Step 8
Serve noodles with meatballs, steamed pak choy and lime wedges and sprinkle with coriander.
Tips
No special items needed.