Transparent Noodles With Meat Balls Recipe
Transparent Noodles With Meat Balls is an amazingly delicious side dish which you will enjoy with your family and friends. If you loved it, do share it with your friends also!
Ingredients
| 1 1/2 oz. transparent noodles peanut oil | ||
| 6 oz. raw pork with a little fat in it | ||
| Water chestnuts | 1 Tablespoon, canned | |
| Bamboo shoots | 1 Tablespoon, canned | |
| Pinch each salt, sugar and Ve-Tsin | ||
| 1 crushed small clove garlic | ||
| 1 crushed thin slice fresh ginger | ||
| Spring onion | 1 , finely chopped | |
| 1 good teaspoon beaten egg | ||
| Self-raising flour | ||
| Chicken stock | 1/4 Pint | |
| Finely chopped green of 1 spring onion | ||
| BATTER | ||
| 4 tablespoons self-raising flour | ||
| Water | 8 Tablespoon | |
Directions
Drop the noodles into boiling water for 1/2 minute.
Drain them.
Heat 1 tablespoon peanut oil in a frying-pan.
Drop the noodles into it, toss them about for 1/4 minute and drain again.
Cut the pork, chestnuts and bamboo shoots into pieces then chop them finely.
Add the seasonings.
Heat 1 teaspoon peanut oil in a frying-pan.
Fry the garlic and ginger in it until a golden colour and then discard them.
Add the onion to the pan and cook it for 1 minute, without colouring it.
Add it to the meat mixture, then add the beaten egg and beat well and knead to combine the flavours evenly.
Form the mixture into balls the size of hazel-nuts, drop them into self-raising flour and work it into them between the palms of the hands.
Make a thin batter with the self-raising flour and the water.
Beat well, leave for a few minutes, then roll the meat balls in the batter.
Drop the balls into hot deep oil (375°F. or 190°C.) and cook till a warm gold colour.
Lift out and drain.
Bring the chicken stock to the boil.
Gently boil the meat balls in it for 5-6 minutes.
Add the noodles and heat through.
Drain them.
Heat 1 tablespoon peanut oil in a frying-pan.
Drop the noodles into it, toss them about for 1/4 minute and drain again.
Cut the pork, chestnuts and bamboo shoots into pieces then chop them finely.
Add the seasonings.
Heat 1 teaspoon peanut oil in a frying-pan.
Fry the garlic and ginger in it until a golden colour and then discard them.
Add the onion to the pan and cook it for 1 minute, without colouring it.
Add it to the meat mixture, then add the beaten egg and beat well and knead to combine the flavours evenly.
Form the mixture into balls the size of hazel-nuts, drop them into self-raising flour and work it into them between the palms of the hands.
Make a thin batter with the self-raising flour and the water.
Beat well, leave for a few minutes, then roll the meat balls in the batter.
Drop the balls into hot deep oil (375°F. or 190°C.) and cook till a warm gold colour.
Lift out and drain.
Bring the chicken stock to the boil.
Gently boil the meat balls in it for 5-6 minutes.
Add the noodles and heat through.
Chef
