Ingredients
- 500 grams chicken mince
- 3 green shallots
- 1 cup Panko breadcrumbs
- 2 tsp grated ginger
- 1 egg, whisked
- 1tsp mirin
- 1tsp soy sauce
- 2tsp sesame oil
- 1tsp vegetable oil
- 92 grams golden curry sauce
- 270g pack ramen noodles
Method
- Make meatballs by combining chicken, shallots, breadcrumbs, ginger, egg, mirin, soy sauce and sesame oil in large bowl. Use wet hands to mix and make teaspoon sized meatballs, set in fridge for 30 mins. Make 20 meatballs
- Fry meatballs in vegetable oil for 5 mins until evenly cooked. Transfer to plate
- Pour 625 mls water and 92 gram block of curry broken into pieces into pan and bring to boil. Reduce heat and simmer until thickened then add back meatballs and simmer covered for 8 mins.
- Cook noodles in boiling water for 4 mins, drain then serve with meatballs and sauce
Product used in recipe
- Hakubaku - Hakubaku Organic Ramen
- S&B - Curry Sauce With Vegetables Hot
- Kewpie - Kewpie Japanese Dressing Roast Sesame
