Stir-fried Meatballs and Noodles

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Stir-fried Meatballs and Noodles
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20 min.
ready in 1 hr
Ready in


For Meatballs
1 slice stale white bread
1 ½ tablespoons milk
1 teaspoon soy sauce
4 scallions (washed and cleaned)
1 stalk Lemongrass
4 sprigs fresh Chives
½ red Bell pepper (finely chopped)
1 small chili pepper (washed; trimmed and finely chopped)
3 cloves garlic cloves (peeled and finely chopped)
1 tablespoon fresh ginger finely grated (2-inch piece)
23 ounces ground Pork (or ground beef)
1 fresh egg (lightly beaten)
0.333 cup fresh cilantro (rinsed and finely chopped)
1 teaspoon toasted sesame oil (to taste)
salt (to taste)
freshly ground Black pepper (to taste)
Peanut oil (for frying)
In Addition
16 ounces Asian egg noodle
2 tablespoons Fish sauce
2 tablespoons light soy sauce
How healthy are the main ingredients?
Porkwhite breadsoy saucegarlic clovegingersoy sauce

Kitchen utensils

1 Skillet mit Deckel, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Teaspoon, 1 Wooden spoon, 1 Paper towel

Preparation steps

Break the bread into small pieces and place in a large bowl. Combine the milk and soy sauce and drizzle over bread pieces; toss to coat. Let stand for 10 minutes.
Meanwhile, mince the whites of the scallions. Cut the scallion greens into thin rings. Remove the outer layers of the lemon grass and discard, finely chop the remaining grass. Slice the chives into finely rings.
Add half of the scallion whites, lemon grass, chives, bell pepper, chili pepper, garlic, ginger to the bowl with the bread. Knead in the pork or beef, beaten egg, cilantro, and sesame oil. Season with salt and pepper and mix until fully incorporated. Using your clean hands, form into bite-size meatballs.
Heat peanut oil in a wok or skillet. Working in batches, cook the meatballs, turning occasionally, until cooked through and browned all over, about 8 to 10 minutes. Drain on paper towels.
Cook the egg noodles in boiling salted water according to package directions. Drain well.
Add the remaining scallions, lemon grass, chives, bell pepper, chili pepper, garlic, and ginger to the wok and cook briefly until fragrant, about 1 minute. Deglaze the wok with fish sauce and soy sauce. Add the the meatballs and drained pasta and toss well. Serve in individual bowls.