Hoisin meatballs noodle soup
Fragrant Thai, lemongrass meatballs in a delicious noodle broth.
Ingredients
Broth
4 spring onions
2 garlic cloves finely chopped
2 inch piece of ginger peeled and finely chopped
2 spring onions, cut into thin ribbons
2 stock cubes
1.5 litres water
2 tbsp soy sauce
1 tbsp lemongrass paste
Meatballs
500g mince
3 garlic cloves, finely diced
1 inch ginger, peeled and finely diced
1 tbsp hoisin sauce + 2 for basting
Veg and noodles
2 large handfuls of spinach
75g mangetout
1 yellow pepper
Small handful of corriander and flat leaf parsley
3 spring onions, cut into thin ribbons
Method
Pre heat the oven to 180°c.
Mix all the meatball ingredients together (minus the extra tbsps of hoisin sauce for basting). Form in to 20 meatballs and place on a lined baking tray. Put in the oven for 10 minutes.
Meanwhile make the broth. Put all the broth ingredients in a large pot and bring to the boil.
Add the mangetout and pepper and simmer for 5 minutes. Add the noodles and cook for a further 5 minutes or until they are soft but still hold a bite.
After the meatballs have been cooking for 10 minutes remove from the oven and baste with the extra hoisin sauce. Place back in the oven for a further 5 minutes.
Once the meatballs are done remove from the oven. Add the spinach and chopped herbs to the broth. Stir until wilted. Serve the noodle broth topped with the meatballs, remaining spring onions and any extra herbs you like.