Asian Meatballs with Vermicelli Noodles and Hoisin Sauce

Asian Meatballs with Vermicelli Noodles and Hoisin Sauce

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 24, 2016.
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Tasty beef meatballs filled with veggies and served with a hoisin dressing

Ingredients

ASIAN MEATBALLS

  • 1 tablespoon sesame seeds
  • 450g beef mince
  • 1 courgette, grated
  • 1 carrot, grated
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup panko breadcrumbs
  • 1 spring onion, green part only, thinly sliced

VERMICELLI AND CORN

  • 200g vermicelli noodles
  • 1 1/2 cups frozen corn, defrosted
  • Drizzle sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon runny honey

HOISIN DRESSING

  • 75g hoisin sauce
  • 1 tablespoon water
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce

TO SERVE

  • 1 spring onion (optional, adults)
  • 30g chopped roasted peanuts

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Heat a dry fry-pan on mediumhigh heat and toast sesame seeds for about 1 minute, or until lightly golden. Remove from pan and set aside
  3. In a bowl, combine all Asian meatball ingredients and mix well. Using a ¼ cup measure, scoop out mixture and roll into balls. Set aside.
  4. In a heat-proof bowl, pour boiling water over noodles and corn and use a fork to separate strands. Leave for 5 minutes then drain. Return to bowl with a drizzle of sesame oil to prevent sticking.
  5. Heat a drizzle of oil in same pan used to toast sesame seeds on medium-high heat. Cook meatballs for 2–3 minutes, turning regularly to ensure meatballs are evenly browned. Transfer meatballs to prepared tray to finish cooking in the oven for 8–10 minutes.
  6. Mix remaining vermicelli and corn ingredients together in a small bowl. Pour over cooked noodles and corn and toss to coat. Mix all hoisin dressing ingredients in another bowl. Finely slice second measure of spring onion.
  7. Spoon vermicelli and corn into bowls, top with Asian meatballs and drizzle over hoisin dressing. Garnish with spring onions (if using) and chopped roasted peanuts.

Nutritional Information

Energy 2345 kj
560 kcal
Protein 30.9g
Carbohydrate 63.9g
Fat 19.0g