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Lamb meatball kofta noodle soup

In the foreground, noodles are wrapped around a silver fork against a background of noodle soup.

Noodles by Harsh Patel


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.

Method

  1. Heat a tablespoon of oil in a large pan then add a tablespoon of kofta paste, stirring for a minute or two.
  2. Add the meatballs then gently fry until cooked (about 12-15 minutes).
  3. Take the meatballs out (a slotted spoon is useful here) and put them to one side, covered.
  4. Add the vegetables to the leftover oil paste, coating them all over and cook for 6-7 minutes.
  5. 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).
  6. Stir through the cooked noodles and cook for a further 3 minutes (or the time specified on your packet instructions) then serve immediately.

Notes

  • 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.
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