Sam's Fragrant Beef Meatball Noodle Soup
with Lemongrass, Pak Choi and Crispy Shallots
As Sam says, “I’m a massive fan of noodle soups for the winter, they’re warming, delicious and have lots of different textures”. So, what could be better than Sam's Fragrant Beef Meatball Noodle Soup with Lemongrass, Pak Choi and Crispy Shallots – a special recipe as part of our Chef’s Pick range. Packed with flavour and plenty of “oomph”, it’s a winner for those chilly nights.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
1
Echalion Shallot
1
Pak Choi
½
Lime
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15
Chicken Broth Paste
15
Ginger, Garlic & Lemongrass Puree
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Sambal Paste
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
450
Boiling Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Boil a full kettle - you'll need this later!
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the shallot.
Pour enough oil into a large saucepan to cover the bottom, then pop it on medium-high heat. TIP: Check if the oil is hot enough by adding one shallot slice - if it sizzles, it’s ready.
Add the shallot and fry until golden and crispy, 3-5 mins. Turn once or twice, then remove with a slotted spoon and transfer to some kitchen paper to absorb any excess oil.
Meanwhile, trim the pak choi, then separate the leaves. Cut the lime into wedges.
Once your pan of water is boiling, add the noodles and pak choi. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
Wipe out the (now empty) saucepan and return to medium-high heat. Pour in the boiling water (see pantry for amount) from your kettle.
Stir in the chicken broth paste, ginger, garlic & lemongrass puree, soy sauce and sambal. Bring to the boil, then remove from the heat.
Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.
Share the noodles, pak choi and meatballs between your bowls, then pour over the fragrant broth.
Sprinkle over the crispy shallots and erve any remaining lime wedges on the side for the squeezing over.
Enjoy!
