Our modern makeover of the Chinese classic san choy bau will keep everyone happy.

Prep Time : 1:20 | Cook Time : 0:20 | Total Time : 1:40 | Serving : 4 person.

Ingredients

• 500g Lilydale Free Range Chicken Mince

• 1 garlic clove, crushed

• 1.5cm piece fresh ginger, finely grated

• 1/2 x 227g can sliced water chestnuts, drained, finely chopped

• 2 green onions, finely chopped

• 1/4 teaspoon sesame oil

• 1 tablespoon soy sauce

• 2 tablespoons oyster sauce

• 3/4 cup panko breadcrumbs

• Rice bran oil, for shallow frying

Noodle stir-fry

• 250g dried long-life noodles

• 1 tablespoon rice bran oil

• 1 large red capsicum, chopped

• 150g snow peas, trimmed, thinly sliced diagonally

• 425g can baby corn spears, drained

• 1 garlic clove, crushed

• 1/3 cup shao hsing (Chinese rice wine)

• 2 tablespoons soy sauce

• 4 iceberg lettuce leaves, roughly chopped

Method

• Step 1

  Combine mince, garlic, ginger, water chestnuts and onion in a bowl. Add sesame oil, soy sauce, oyster sauce and breadcrumbs. Season with pepper. Mix well to combine. Cover. Refrigerate for 1 hour.

• Step 2

  Using wet hands, roll level tablespoons of mixture into balls (see note).

• Step 3

  Heat rice bran oil in a deep frying pan over medium heat. Cook meatballs, in batches, turning, for 6 to 8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm.

• Step 4

  Meanwhile, make Noodle stir-fry: Cook noodles in a saucepan of boiling water, following packet directions, until tender. Drain. Heat a wok over medium-high heat. Add oil. Swirl to coat. Add capsicum, snow peas and corn. Stir-fry for 2 minutes. Add garlic. Stir-fry for 1 minute or until fragrant. Add shao hsing and soy sauce. Stir-fry for 1 minute. Add noodles. Toss to combine. Remove from heat. Add lettuce and meatballs. Toss to combine. Serve.