Satay Noodles & Meatballs
February 25, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated."
- 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
Finely chop 1/2 the onions and thinly slice remaining onions and then set aside.
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.
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.
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.
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.
Return meatballs to pan and bring to a simmer and simmer, stirring occasionally, for 3 to 4 minutes or until meatballs are cooked through.
Meanwhile, prepare noodles following packet directions and drain well.
Serve noodles with meatballs, steamed pak choy and lime wedges and sprinkle with coriander.
Tips & Variations
No special items needed.