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Turmeric coconut rice noodle bowl with gingery chicken & basil meatballs

Turmeric and coconut rice noodle bowl with gingery chicken & basil meatballs

Turmeric coconut rice noodle bowl with gingery chicken & basil meatballs

Name: Turmeric coconut rice noodle bowl with gingery chicken & basil meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400g chicken mince; 1 tbsp ginger paste; 20g basil finely chopped; 1 lime zested; vegetable oil for frying; 1 tbsp coconut oil; 1 large shallot finely chopped; 2 garlic cloves grated; 2 tsp ginger paste grated; 2 lime leaves (optional); 300g wide rice noodles; 2 tsp ground turmeric; 1 tsp black pepper; 2 x 400ml cans of coconut milk; 250g sugar snap peas; 2 tbsp fish sauce; 1 lime juiced, plus wedges to serve; 20g basil leaves picked; chilli oil to serve

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

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Rustle up this soothing noodle supper with turmeric, coconut and ginger flavours. You could serve with rice instead for a brothy rice bowl if you prefer

Dairy-free

Egg-free

Low sugar

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Ingredients

Nutrition

For the chicken meatballs

400g chicken mince
1 tbsp ginger paste
20g basil

finely chopped
1 lime

zested

For the turmeric broth

vegetable oil

for frying
1 tbsp coconut oil
1 large shallot

finely chopped
2 garlic cloves

grated
2 tsp ginger paste

grated
2 lime leaves

(optional)
300g wide rice noodles
2 tsp ground turmeric
1 tsp black pepper
2 x 400ml cans of coconut milk
250g sugar snap peas
2 tbsp fish sauce
1 lime

juiced, plus wedges to serve
20g basil

leaves picked
chilli oil

to serve

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Nutrition: Per serving (4)

kcal815
fat47g
saturates34g
carbs66g
sugars8g
fibre4g
protein30g
salt1.81g

Method

step 1

Make the chicken meatballs first so they can chill while you make the broth. Put all the ingredients in a large bowl, season lightly with salt and pepper, then combine well with your hands. Split into 15 meatballs, roughly weighing 30g each. Put on a lined baking tray or plate and chill in the fridge for 10 mins.
step 2

Pour a splash of vegetable oil into a large, wide casserole dish or pan on medium heat. Once hot, lower in the meatballs, and cook for 3 mins on each side or until very golden. Remove from the pan and put onto a plate. Don’t worry if they’re not fully cooked, they will finish cooking later.
step 3

Spoon the coconut oil into the pan and once melted, scatter in the shallot, garlic, ginger and lime leaves (if using). Cook for 8-10 mins until softening and golden around the edges. Prepare your rice noodles according to pack instructions.
step 4

Scatter in the turmeric and 1 tsp black pepper, cook for 30 seconds, then pour in both cans of coconut milk. Bring to a boil, lower in the meatballs and sugar snap peas, then reduce to a simmer. Cook for 6-7 mins or until the meatballs are cooked through. Season with fish sauce, lime juice and stir through most of the basil.
step 5

Divide the rice noodles betweeb bowls. Spoon over the turmeric broth, top with a few meatballs and some basil. Drizzle over a little chilli oil, if you like.

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