Beef mince Asian

Korean-style noodles with meatballs and kimchi

Name: Korean-style noodles with meatballs and kimchi recipe
Yield: 4
Cuisine: /asian
Ingredients: 500g beef mince; 20.00 ml tomato sauce; 20.00 ml extra virgin olive oil; 20.00 ml oyster sauce; 270g packet dried udon noodles; 200g podded broad beans, blanched, refreshed, skins removed; 200g pea; Kimchi, to serve; Micro coriander, to serve; 250ml chicken stock; 60ml soy sauce; 20.00 ml rice wine vinegar; 1 tsp brown sugar; 20.00 ml white sesame seeds, toasted; 20.00 ml sesame oil; Juice of 1 lime; 2 tsp mild English mustard

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by Shannon Bennett

Chef

Aug 21, 2016

Feel like a gourmet meal without slaving over the stove for hours? Shannon Bennett delivers takeaway favorites with this fast meal your whole family will love.

500g beef mince
1 tbs tomato sauce
1 tbs extra virgin olive oil
1 tbs oyster sauce
270g packet dried udon noodles
200g podded broad beans, blanched, refreshed, skins removed
1 2/3 cups (200g) frozen peas, blanched, refreshed
Kimchi, to serve
Micro coriander, to serve

Dressing

1 cup (250ml) chicken stock
1/4 cup (60ml) light soy sauce
1 tbs rice wine vinegar
1 tsp brown sugar
1 tbs white sesame seeds, toasted
1 tbs sesame oil
Juice of 1 lime
2 tsp mild English mustard

Method

1.

Combine beef, tomato and oyster sauce in a bowl. Form into 20 walnut-sized balls, then flatten slightly.
2.

Place on a baking tray and chill for 30 minutes to firm up.
3.

Heat oil in a large pan over medium-low heat. Add meatballs and cook, turning, for 6 minutes or until cooked through. Set aside and keep warm.
4.

For the dressing, combine all ingredients in a pan. Place over medium heat and bring to a simmer. Set aside and keep warm.
5.

Meanwhile, cook noodles in a large pan of boiling water according to packet instructions.
6.

Drain. Add noodles, broad beans and peas to dressing.
7.

Toss to coat. Divide noodles among bowls and top with meatballs, kimchi and micro coriander.