Oh man, this dish blows my mind. I kid you not, its chock full of fresh flavors and super healthy and filling! I use a minimal amount of oil to cook the meatballs and it makes for a surprisingly fresh tasting dish! I’ve made it again and again after altering a recipe that came in my Hello Fresh subscription box!
The meatballs are juicy and sticky with the kecap manis dressing and they go perfectly with freshly cooked rice noodles and snap peas, I’m always heavy handed with garlic and seasoning because I feel you can’t really have enough of garlic. Always season as you go, this keeps on balancing your dish and is one of the things super awesome chefs do as well! The red chilli gives this dish a perfect underlying sweet heat, I used three because I love chilli as well! And its okay to use more because you’re cutting up the heat by frying it in oil anyway! onto this deliciousness!
- 1 kg minced lean beef
- 3 bunches spring onions chopped finely
- 6 tbsp kecap manis
- 3 tbsp fish sauce
- 1 tsp salt
- 1 tsp crushed black pepper
- A full bulb of garlic, crushed
- 1 tsp crushed ginger
- 2/3 packet rice stick noodles
- 300 g, roughly a big handful of snow peas, trimmed and sliced
- 4 tbsp olive oil
- 3 long red chillis, sliced
- 1/4 cup chicken stock
Find the biggest goddamned bowl in the house and dump your mincemeat in. Add half the kecap manis, half the garlic, the teaspoon of ginger, all of the spring onions and salt and pepper.
Mix well and shape into small meatballs. Keep the size small so that they cook through because we don’t want to use a crazy amount of oil. Heat olive oil in a pan and cook these meatballs in batches, setting them aside on a plate when evenly browned.
Meanwhile, cook the rice stick noodles according to packet instructions and in the last 30 seconds of cooking, add in the slivered snow peas. Drain and set aside. Make sure these don’t get too cold.
On to making our sauce which packs all the flavor!
In the pan you used for making the meatballs. Yes yes, Im sure you didn’t clean it up, its still lying there, grab it 😛 Put a wee bit more olive oil in and your sliced red chilli. Put the remainder of the garlic and fry these together until fragrant.
Add the fish sauce, the remaining kecap manis and the stock and cook until this starts to bubble. I found myself adding more salt and pepper to this, but you can season to your taste!
Divide noodles and peas into bowls. And mix the meatballs into the sticky sauce. Spoon this over the noodles and serve while hot! You cannot believe how satisfying a small bowl of this is! Make sure every bowl gets an equal amount of meatballs or there will be war!
OH GOD LOOK AT THAT