Thai-style chicken balls with noodles and vegetables
Serves three :
Preparation time: 1 hour
Cooking time: 50 minutes
2 chicken breasts
1 garlic clove
1 tbsp soy sauce
150 g noodles
1 cm fresh ginger
100 g shiitake mushrooms (or Paris brown mushrooms)
1 small broccoli
50 g soya bean sprouts
Chicken or vegetable stock
Prepare the chicken balls : Mince the chicken in a small blender. Place the minced chicken in a salad bowl and then add the garlic clove (cut into small pieces), the soy sauce, the pepper and the chopped coriander. Mix together and refrigerate for 30 minutes.
Meanwhile, prepare the vegetables : finely slice the onion and ginger. Peel the carrots and cut into slices. Cut the shiitake mushrooms into small pieces and cut the broccoli into florets. Finally, rinse the soya bean sprouts if necessary.
In a wok or large frying pan, heat some cooking oil. Sweat the vegetables for about 10 minutes. Meanwhile, bring one litre of water to the boil with your chosen stock cube (chicken or vegetable). Once the water is boiling, add the precooked vegetables and then lower the heat. Simmer for approximately 30 minutes. Just before the vegetables have finished cooking, cook the noodles in a saucepan of salted water.
Heat some cooking oil in a frying pan over a medium heat. Roll small meatballs between the palm of your hands and fry for approximately five minutes, turning regularly.
Serve the vegetables, stock, noodles and a few meatballs in pasta bowls. Sprinkle with some sesame seeds, crushed peanuts and fresh coriander!