30 Minute Sticky Thai Meatballs with Sesame Noodles.
Ingredients
- 1 tablespoon cornstarch
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2-3 tablespoons sambal oelek
- zest and juice of 1 lime, plus more for serving
- 1 pound ground chicken, pork, or turkey
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- black pepper
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, sliced or chopped
- 2 red or orange bell peppers, chopped
- 1/4 cup raw peanuts
- 1/2 cup fresh basil and or cilantro, roughly torn
- 8 ounces rice noodles
- 1 tablespoon toasted sesame seeds
- 1 cup diced mango or mango chili sauce, for serving
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Instructions
- 1. In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
- 2. Add the chicken, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
- 3. Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.
- 4. Meanwhile, cook rice noodles according to packaged directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds.
- 5. To serve, divide the noodles among bowls and top with meatballs. Serve with additional herbs, limes, and mango chili sauce (if desired). Enjoy
Source
Original recipe: View Original
