Chicken meatball noodle stir fry

Yummy Chicken meatball noodle stir fry Recipe

Our modern makeover of the Chinese classic san choy bau will keep everyone happy.
Chicken meatball noodle stir fry
Prep Time : 1:20 | Cook Time : 0:20 | Total Time : 1:40 | Serving : 4 person.


  • 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


  • 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.

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