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Hoisin Meatballs with Double Noodle Soup (Zoodles!)

  Posted in: recipes

Hi there,

Today is a noodle day, yay! I am usually not the biggest fan of noodles, pasta or ramen, (you get the gist, noodly based dishes) however, a few months ago I caved to the spiralising hype, bought a small handheld spiraliser and what do you know.. I love vegetable noodles. Especially noodled salads became a quick favourite in this household. Mix different vegetables, add different flavours and noodle salads add a perfect texture to any dish.

But I also really liked the idea of adding some noodled vegetables to warm dishes. I had been making these simple hoisin meatballs with noodle soup for years with sugar snaps or broccoli. It's a simple, healthy, done in 15 minutes dish that is perfect for a quick weekday supper. After I tried the zucchini noodle I just knew it would be a perfect addition to this dish. So, I tried it, had Peter taste test it, and the result: he loved it. More vegetables, more better right. I love to keep the noodles al dente and the zucchini quite firm. The texture is amazing. While the meatballs are roasting in the oven, you can quickly make the broth and boil the vegetables. A flavourful, spicy oil will give the soup and the vegetables a lovely deep flavour that still feels quite light. This is definitely one of our light and healthy dinner regulars.

Hoisin Meatballs with Double Noodle Soup (Zoodles!)


recipe yields enough meatballs for 2-3 people

Ingredients

meatballs

  • 300 gr. beef mince
  • 2 tbsp. dark soy sauce
  • 2 tbsp. hoisin sauce
  • 1 finely chopped red chili pepper
  • 2 tbsp. sesame seeds
  • crushed black pepper

zoodle noodle soup

  • 1 tbsp. sunflour oil
  • 1 tsp. sesame oil
  • 1 cm piece of ginger
  • half a red chili, deseeded in one piece
  • 1 garlic clove, coarsely crushed with the back of a knife
  • 400 ml. boiled water
  • 1 zucchini
  • 2-3 bundles soba noodles
  • 250 gr. sugar snaps
  • optional: coriander to garnish

Instructions

  1. Pre-heat the oven to 180C. Line a tray with baking paper.
  2. In a bowl, mix the listed meatball ingredients. Roll small balls and place them on the baking tray (this recipe will yield around 16 small meatballs). Set aside until you are almost ready to eat.
  3. Cut the zucchini into noodles using a spiraliser.
  4. Boil water with a generous pinch of salt in a deep pot.
  5. Heat the sunflour and sesame oils into another deep pot over medium heat. Add the garlic clove, piece of ginger and chili and stir for a few minutes. The flavours will start to infuse into the oil and release a lovely aroma. Make sure the garlic, ginger and chili don't burn. They can brown, but not burn, that will make the oil bitter. Turn down the heat if you suspect your ingredients may start to burn. After a few minutes, turn down the heat and add the warm water. Be sure to do this with care, because the oil might sizzle and spat up. Stir and let simmer for 3-4 minutes. Remove the pieces of chili, ginger and the garlic glove and your bouillon is ready.
  6. Cook the meatballs in the oven for 8-10 minutes. With four minutes to go, add the zucchini noodles, the soba noodles and the sugar snaps to the pot of boiling water and boil for 4 minutes. Drain and scoop some noodles into a deep bowl. Add some meatballs and sugar snaps and ladle over some of the bouillon. Garnish with some coriander and extra (toasted) sesame seeds and enjoy warm!

Notes

  • If you choose to make this dish even lower in carbs, you can use 2 zucchini's to substitute the soba noodles. I use the buckwheat soba noodles, because I love the flavour, but wheat soba noodles will work as well.
  • To toast some sesame seeds, sprinkle some in a dry pan without oil. Toast them for a few minutes over high heat. Keep a close eye on them, because they will brown quickly! Do not toast the sesame seeds for the meatballs. In my experience, they turn a bit bitter in the oven, so I like to use untoasted sesame seeds.
tags:   Dinner, Asian, Zucchini, Meatballs, Soup