Bang Bang Chicken Meatball Salad
Directions
- 1Chuck everything for the meatballs, apart from the neutral oil, into a food processor and blitz for a few minutes until you have a smooth mix. Wet your hands and roll into 16 meatballs.
- 2Heat the oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through.
- 3Meanwhile, cook the noodles for 3-4 minutes or until al dente. Drain and refresh.
- 4To make the dressing, whisk together the peanut butter and water. It will split and look horrid, but keep going and it will come back together, then whisk in all the other ingredients until lovely and creamy.
- 5Chuck all the ingredients for the salad into a bowl apart from the sesame seeds. Pour over most of the dressing and toss together. Divide between four serving bowls and top with the meat balls. Pour over the remaining dressing, sprinkle over the sesame seeds and dive on in.
Ingredients
- 600 g chicken breasts
- 4 spring onions, roughly chopped
- 1 inch ginger, roughly chopped
- 1 large handful coriander leaves and stalks
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 medium egg
- 40 g breadcrumbs
- 2 tbsp neutral oil
- 150 g medium egg noodles
- 1 carrot, finely sliced or grated
- 1 cucumber, deseeded and finely sliced
- 1 lettuce, shredded
- 4 spring onions, finely chopped
- 0 sesame seeds
- 100 g smooth peanut butter
- 100 ml water
- 1 tbsp sriracha
- 1 tsp dark soy sauce
- 1 tsp white wine vinegar
- 1 clove garlic, grated
- 1 tsp chilli oil
Equipment
food processorfrying panovenwhiskknifecutting boardbowl
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