I had a 300g pack of “Singapore noodles”
(light curry flavoured noodles) that I needed to use up; himself requested lamb meatballs and since it was a relaxing Sunday at home, I had time to think up a spicy lamb meatball and noodle soup. It was delicious and definitely in the “make this again with tweaks” file.
Ingredients to serve 4
- 12-16 lamb meatballs
- 300g your favourite cooked noodles
- 100g kofta spice paste (I used half of a Tesco 200g pot, the other half a jar freezes well)
- 3 pints of chicken or vegetable stock (stockpot or bouillon is fine)
- 3 stalks of celery, rinsed and sliced
- 2 (bell) peppers, deseeded and sliced
- 2 spring onions (scallions)
- 1 large leek, sliced into rings
- 200-300g sugar snap peas (mangetout, snow peas or a large handful of frozen peas would be lovely too)
- 1 pak (bok) choi, roughly chopped
- You could also throw in a handful of beansprouts if you have them.
- Heat a tablespoon of oil in a large pan then add a tablespoon of kofta paste, stirring for a minute or two.
- Add the meatballs then gently fry until cooked (about 12-15 minutes).
- Take the meatballs out (a slotted spoon is useful here) and put them to one side, covered.
- Add the vegetables to the leftover oil paste, coating them all over and cook for 6-7 minutes.
- Return the meatballs to the pan, add the stock and bring to the boil before reducing to a medium simmer for 10-15 minutes (when all the vegetables are firm but cooked through).
- Stir through the cooked noodles and cook for a further 3 minutes (or the time specified on your packet instructions) then serve immediately.
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- If you don’t have or don’t like lamb, use chicken or fish.
- It’s just occurred to me that this is a relatively health and low calorie meal and would be even more so with chicken or fish.