Sticky Beef Meatballs on Rice Noodles

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Serves 4-6

 

8 oz medium rice noodles

 

Sauce

1 Tbsp cornstarch

1/3 cup soy sauce

2 Tbsp rice or apple cider vinegar

2 Tbsp honey

1 tsp sesame oil

Zest and juice of 1 limes

 

Dressing

1/2 cup fresh lime or lemon juice

3-4 Tbsp fish sauce

¼ cup water

2 tsp cider vinegar

1-2 Tbsp sugar

1 tsp minced garlic

4 Tbsp shredded carrot

 

 

1 lb ground beef

1 heaping Tbsp minced fresh ginger

2 cloves garlic, minced

2 green onions, finely sliced (green part only)

 

2 Tbsp veg oil

1/2 red and 1/2 yellow pepper, cut into thin slices

½ cup roasted peanuts, chopped

 

 

 

¼ cup coarsely chopped fresh basil

¼ cup coarsely chopped cilantro

1/8 cup finely chopped fresh mint

½ english cucumber, cut in thin 2” batons

½ med red onion, very thinly sliced

 

1-2 green onions, finely sliced (green part only)

Extra chopped peanuts to sprinkle on top

 

 

 

Soften the rice noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender.

Rinse under cold water, drain well, and set aside.

Cut a few times with scissors or a knife into manageable lengths.

Whisk together sauce ingredients and set aside.

Whisk together dressing ingredients and set aside.

In a medium bowl, mix beef, ginger, garlic, green onions and a pinch of salt.

Form into 12-14 balls and flatten slightly.

Heat oil in a large frying pan.

Add as many meatballs as possible without crowding.

Cook over medium high heat until browned on both sides, approx. 4 minutes/side.

Remove from pan and set aside.

Add sauce to empty meatball pan and cook over med high heat for a moment.

Add peppers and peanuts, stir to combine.

Gently add back the meatballs and any collected juices to the sauce and peppers.

Cook a few minutes until sauce is glossy and coats the meatballs.

Remove from heat and set aside.

Place dry, cut rice noodles in a medium bowl.

Toss noodles with dressing, herbs, cucumber and red onion.

Arrange mixed noodles in serving bowls.

Top with meatballs and sauce.

Scatter more green onions and peanuts on top and serve.