Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Approx. cost per serve $5.68
Ingredients:
350gchicken mince
150gmushrooms, finely chopped
1tbspfresh coriander, finely chopped
1tbspThai basil, finely chopped
½red chilli, finely chopped
1tspfish sauce
2tbspsesame oil
250gvermicelli noodles
½spanish onion, thinly sliced
100ggreen beans, trimmed
100gbroccoli, cut into small florests
Sauce:
Juice of 1 lime
1tbspfish sauce
¼cupsweet chilli sauce
¼cupwater
2kaffir lime leaves
½bunch Thai basil leaves
1lime, additional
Instructions:
1
To make the meatballs, place the chicken mince, chopped mushrooms, coriander, Thai basil, chilli and fish sauce in a large bowl. Mix until well combined. Roll into small meatballs (about 1 tbsp each).
2
Heat half of the oil in a large pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
3
In the same pan, add the remaining oil and sauté the onion for 2 minutes. Add green beans and broccoli. Stir-fry for 3–4 minutes until just tender but still crisp.
4
Return the meatballs to the pan and toss to combine.
5
Add sweet chilli sauce, lime juice, 1 tbsp fish sauce, ¼ cup water, and 1 kaffir lime leaf to the pan. Stir and bring to a gentle simmer.
6
Prepare the noodles, soak or cook the vermicelli noodles according to packet instructions. Drain and set aside.
7
To serve, divide the cooked noodles between bowls, spoon over the meatballs and any extra sauce, top with fresh thai basil leaves, finely shredded kaffir lime leaf and a wedge of lime.
Ingredients
Approx. cost per serve $5.68
Ingredients:
350gchicken mince
150gmushrooms, finely chopped
1tbspfresh coriander, finely chopped
1tbspThai basil, finely chopped
½red chilli, finely chopped
1tspfish sauce
2tbspsesame oil
250gvermicelli noodles
½spanish onion, thinly sliced
100ggreen beans, trimmed
100gbroccoli, cut into small florests
Sauce:
Juice of 1 lime
1tbspfish sauce
¼cupsweet chilli sauce
¼cupwater
2kaffir lime leaves
½bunch Thai basil leaves
1lime, additional
Directions
Instructions:
1
To make the meatballs, place the chicken mince, chopped mushrooms, coriander, Thai basil, chilli and fish sauce in a large bowl. Mix until well combined. Roll into small meatballs (about 1 tbsp each).
2
Heat half of the oil in a large pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
3
In the same pan, add the remaining oil and sauté the onion for 2 minutes. Add green beans and broccoli. Stir-fry for 3–4 minutes until just tender but still crisp.
4
Return the meatballs to the pan and toss to combine.
5
Add sweet chilli sauce, lime juice, 1 tbsp fish sauce, ¼ cup water, and 1 kaffir lime leaf to the pan. Stir and bring to a gentle simmer.
6
Prepare the noodles, soak or cook the vermicelli noodles according to packet instructions. Drain and set aside.
7
To serve, divide the cooked noodles between bowls, spoon over the meatballs and any extra sauce, top with fresh thai basil leaves, finely shredded kaffir lime leaf and a wedge of lime.
