I mentioned a couple of weeks back that I wanted to start cooking more Chinese dishes, because it is a type of food I never really ate because of all the grease and calories – but it always looks so good. I quickly realised that the easiest way to make a healthy Asian style dish is to make it soup/broth base, so you don’t have to go down the route of a stick sauce.
Seeing as winter is most definitely here now in the UK, and soup is on the menu pretty much every day in our home, this seemed like a great time to make a meal like this. The addition of meatballs is so good. You could leave them out completely though, and just add more vegetables, or you could add tofu instead. I used turkey mince, but you could use pork, beef, lamb or chicken – they would all work.
So, skip the takeaway this weekend and make a tasty and healthy Chinese dish yourself.
Ingredients – Serves 2:
– 140g udon noodles (or your favourite noodles)
– 200g/1 cup turkey mince
– 4 garlic cloves
– 2 red chillies
– 2 thumb sized pieces of ginger
– 4 spring onions/scallions
– 500ml/ 17 fl oz hot water
– 1 stalk of lemon grass (in herb section of supermarket or from any food oriental supermarket – can buy fresh or in jars)
– Zest and juice of half a lime
– Handful of fresh coriander/cilantro
– 2 large mushrooms, sliced
– 2 handfuls of kale
1) Put the mince, half the garlic (crushed), 1 red chilli (diced), 2 spring onions (diced) and half the ginger (diced) into a bowl and combine. Roll into meatballs. Heat some oil in a large pan and add the meatballs and cook for 10-15 minutes, turning over every few minutes.
2) Meanwhile, add the rest of the garlic and ginger to a food processor along with the lime juice and zest, lemon grass and coriander and wizz it up to make a paste.
3) After the meatballs have been cooking for around 2 minutes, add the mushrooms and cook for 2 minutes.
4) Add the hot water and the garlic, ginger and coriander paste to the pan and add the kale and noodles and for around 4 minutes on low.
5) Serve into a bowl and top with the rest of the spring onions (sliced lengthways) and the other red chilli (sliced)