Rice noodles with spicy poultry meatball sauce

Ingredients

• 6 Spring Onions
• 1 Garlic clove
• 30 g ginger
• 1 handful coriander leaves
• 1 chili pepper
• 400 g ground turkey
• 0.5 tsp cane sugar
• 1 tbsp peanut oil
• 10 tbsp soy sauce
• 8 tbsp vegetable oil
• 300 g snow peas
• 200 g rice vermicelli noodles
• Salt
• sugar
• 1 tsp red curry paste
• 3 tbsp sweet chili sauce

Instructions

1. 1.

   Preheat the oven to 80°C fan. Wash and trim the spring onions. Roughly chop half, cut the rest into ~5 cm pieces. Peel and finely chop the garlic and ginger. Rinse the chili, remove seeds if desired, and finely chop. Rinse coriander, shake dry, pick leaves and finely chop. Mix ground turkey with sugar, peanut oil and 2-3 tbsp soy sauce. Add chopped onions, coriander, garlic, ginger and chili; knead into a smooth meat dough. With damp hands form small balls and fry in 4-5 tbsp hot oil. Place in an oiled baking dish and keep warm in the oven.

2. 2.

   Wash, trim and halve the snow peas. Put noodles in a bowl, pour boiling water over them and let soak for about 4 minutes. Drain.

3. 3.

   Meanwhile heat 1 tbsp oil in a wok and stir‑fry the snow peas with remaining spring onion pieces for 2-3 minutes until crisp. Season with salt and sugar and set aside.

4. 4.

   Heat remaining oil and stir in curry paste. Briefly fry, then add remaining soy sauce and sweet chili sauce; bring to a vigorous boil. Toss noodles, vegetables and meatballs in the sauce, then serve on bowls.