Vietnamese Lemongrass Chicken Meatballs with Sriracha Honey Glaze and Coconut Rice Noodles
This dish is fresh, balanced and comforting. Herby chicken meatballs with a sweet and spicy sriracha sauce and creamy coconut noodles. With so many delish flavours going on, it will have you gobbling up every last bite.
Vietnamese Lemongrass Chicken Meatballs with Sriracha Honey Glaze and Coconut Rice Noodles
SERVES: 2
READY IN: 30 mins
DIETARY: GF | DF
Ingredients:
Chicken Meatballs
350g chicken mince
2 cloves garlic, finely chopped
3 kaffir lime leaves, finely chopped
1 ½ tbsp finely chopped lemongrass (1-2 stalks)
1 tbsp finely chopped coriander stalks (save the leaves for garnishing)
1 tsp finely grated ginger
¼ tsp ground pepper
½ tsp salt
Sriracha Honey Glaze
2 tbsp honey
2 tsp sriracha
2 tsp soy sauce or tamari
Coconut Rice Noodles
100g vermicelli rice noodles
⅓ cup tinned coconut milk
To Serve
6-8 romaine lettuce leaves
2 handfuls of your choice of fresh herb leaves (ideally Vietnamese coriander/mint or Thai basil; or regular coriander, mint or basil)
2 baby cucumbers, sliced on the diagonal
1 medium carrot, peeled and cut julienne
sliced red chilli
wedges of fresh lime
sesame seeds
Method:
Preheat the oven to 200°C (400°F), cook the vermicelli noodles as per the instructions on the packet and prepare all of the serving ingredients.
In a large bowl, mix together all of the meatball ingredients and shape tablespoons of the mixture into balls (about 10-12 meatballs). Wetting your hands with water or a little oil will help you to roll them without the mixture sticking to your hands. Place on a lined baking tray and brush with a little olive or sesame oil. Bake for 12-14 minutes or until cooked through.
Meanwhile, heat the coconut milk in a non-stick frying pan or skillet over medium heat. When it has warmed through, toss the cooked vermicelli noodles in the coconut milk to coat and remove from the heat.
When the meatballs are cooked through, combine the ingredients for the glaze in a large bowl then use tongs to add the cooked meatballs and toss them to coat with the glaze.
Divide the noodles, lettuce leaves, julienned carrot and sliced cucumber between two bowls. Top with the meatballs and drizzle over any glaze left in the bowl. Serve with fresh herbs, sliced chilli, a squeeze of fresh lime and a sprinkle of sesame seeds to garnish.
TIPS:
If kaffir limes leaves aren’t available to you, you can use the finely grated zest of one lime or skip this ingredient.