Asian Beef Meatballs with Vermicelli and Corn Noodles

Asian Beef Meatballs with Vermicelli and Corn Noodles

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 8, 2017.
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Use kitchen scissors to cut noodles in a few places to make them easier to eat.

Ingredients

VERMICELLI AND CORN NOODLES

  • 1 corn cob, husk and silk removed
  • 2 packs vermicelli noodles
  • 1 courgette
  • 1 carrot
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon runny honey

ASIAN BEEF MEATBALLS

  • 10 Asian beef meatballs
  • ½ pottle hoisin dressing

TO SERVE

  • 1 spring onion (optional, adults)
  • Remaining hoisin dressing
  • 1 pack chopped, roasted peanuts

Steps

  1. a full kettle to the boil.
  2. Stand corn cob on its end on a chopping board and use a sharp knife to slice downwards to remove kernels. Add to a large heat-proof bowl.
  3. Add vermicelli noodles, pour boiling water over to cover and use a fork to separate strands. Leave for 5 minutes then drain well.
  4. While noodles and corn are cooking, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for 6–8 minutes, turning regularly to ensure meatballs are evenly cooked, until cooked through. Add first measure of hoisin dressing and cook a further 1 minute, until meatballs are coated.
  5. While meatballs are cooking, grate courgette and carrot. Add to drained vermicelli noodles and corn, along with all remaining vermicelli and corn noodle ingredients and toss to coat. Thinly slice spring onion and set aside.
  6. Spoon vermicelli and corn noodles into bowls, top with Asian beef meatballs and drizzle over remaining hoisin dressing. Garnish with spring onion (if using) and chopped, roasted peanuts.

Nutritional Information

Energy 2434 kj
582 kcal
Protein 34.2g
Carbohydrate 65.3g
Fat 19.2g