Noodles with Meatballs recipe
information
Mie Rebus is a one-pot meal, for which the East is renowned. It's fast food, served from street stalls.
ingredients
450 g (1 lb) Spicy Meatball mixture
350 g (12 oz) dried egg noodles
45 ml (3 tbsp) sunflower oil
1 large onion, finely sliced
2 garlic cloves, crushed
2.5 cm (1 in) fresh root ginger, peeled and cut in thin matchsticks
1.2 litres (2 pints) 5 cups stock
30 ml (2 tbsp) dark soy sauce
2 celery sticks, finely sliced, leaves reserved
6 Chinese leaves, cut in bite-size pieces
1 handful mange-touts, cut in strips
salt and freshly ground black pepper
350 g (12 oz) dried egg noodles
45 ml (3 tbsp) sunflower oil
1 large onion, finely sliced
2 garlic cloves, crushed
2.5 cm (1 in) fresh root ginger, peeled and cut in thin matchsticks
1.2 litres (2 pints) 5 cups stock
30 ml (2 tbsp) dark soy sauce
2 celery sticks, finely sliced, leaves reserved
6 Chinese leaves, cut in bite-size pieces
1 handful mange-touts, cut in strips
salt and freshly ground black pepper
method
1. Prepare the meatballs, making them quite small. Set aside.
2. Add the noodles to a large pan of salted, boiling water and stir so that the noodles do not settle at the bottom. Simmer for 3 - 4 minutes, or until al dente. Drain in a colander and rinse with plenty of cold water. Set aside.
3. Heat the oil in a wide pan and fry the onion, garlic and ginger until soft but not browned. Add the stock and soy sauce and bring to the boil.
4. Add the meatballs, half-cover and allow to simmer until they are cooked, about 5 - 8 minutes depending on size. Just before serving, add the sliced celery and, after 2 minutes, add the Chinese leaves and mange-touts. Taste and adjust the seasoning.
5. Divide the noodles among soup bowls, add the meatballs and vegetables and pour the soup on top. Garnish with the reserved celery leaves.
2. Add the noodles to a large pan of salted, boiling water and stir so that the noodles do not settle at the bottom. Simmer for 3 - 4 minutes, or until al dente. Drain in a colander and rinse with plenty of cold water. Set aside.
3. Heat the oil in a wide pan and fry the onion, garlic and ginger until soft but not browned. Add the stock and soy sauce and bring to the boil.
4. Add the meatballs, half-cover and allow to simmer until they are cooked, about 5 - 8 minutes depending on size. Just before serving, add the sliced celery and, after 2 minutes, add the Chinese leaves and mange-touts. Taste and adjust the seasoning.
5. Divide the noodles among soup bowls, add the meatballs and vegetables and pour the soup on top. Garnish with the reserved celery leaves.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
