I long for warmer days at the moment.
Cape Town is experiencing uncharacteristically bone-chillingly-cold weather.
It’s freezing (there must be snow somewhere) and I find myself attached to the heater. So much so; it might as well be a life support system.
All I want is to be on holiday in a balmy location that has an ocean the temperature of a bathtub.
If I could pick a place to go right now it would be Thailand. I am obsessed with the food and flavours, the people, the smiles and the friendly atmosphere.
Don't even get me started on how gorgeous the ocean is along with its exciting troupe of tropical inhabitants. Watchmen Gobi’s and their little shrimpy friends, triggerfish and sea turtles!
Since we can’t magically teleport ourselves to island life at the drop of a hat, a good hearty meal will have to do.
This recipe is quick and easy to make and has all the right yumminess that you need to cure the winter blues!
Plus I have loaded mine with extra chilli for that little kick of spice. You know the kick that leaves you sniffing and happy at the same time because you’ve just ninja chopped any form of bacteria residing in your body? Yip – that one.
The noodles are always a treat as slurping is fully allowed in my house!
In fact, it's encouraged.
If you don’t slurp - You can’t sit with us.
*Serves 5
Ingredients:
For the meatballs:
1 small onion, diced
coconut oil
2 garlic cloves
3cm piece of ginger, grated
1 lemon grass
1 red chili
500g pork mince
1 handful fresh coriander leaves
1 medium spring onion, chopped
1 tablespoon tamari
1 lime, zest, and juice
salt and pepper
For the noodle bowl:
300g egg noodles
coconut oil
150g pak choi
½ cup red cabbage, sliced
1 tablespoon sesame seeds
1 handful fresh coriander leaves
For the sauce:
1 tablespoon honey
1 teaspoon sesame oil
½ red chili, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons tamari
2 tablespoons water
salt and pepper
Instructions:
To start with the meatballs, fry the onions with a teaspoon of coconut oil in a medium frying pan over a medium heat. Once translucent add the garlic and fry for a further five minutes until fragrant.
Place the onion mix, ginger, lemon grass and chili in a food processor. Process until everything is finely chopped.
In a large bowl add the pork mince, the chili paste from the processor and the remaining meatball ingredients, the coriander, spring onion, tamari, lime zest and juice and season to taste. Mix until well combined. Using a tablespoon measure out the meatballs, about one per ball. Roll them into small golf balls using the palms of your hands and place them on a roasting tray.
In a medium frying pan over a medium heat add a tablespoon of coconut oil. Fry the meatballs in total of five minutes or until golden brown and cooked through.
Meanwhile, in a large pot of boiling salted water cook the noodles as per packet instructions and strain. Fold through the pak choi and red cabbage while the noodles are hot.
Mix the sauce ingredients together in a small bowl and set aside.
Assemble starting with the noodles, then the meatballs. Top with sesame seeds and drizzle with dressing. Serve with fresh coriander and feast!
-Melissa
