Quick Spicy Noodle Salad (with Chicken Meatballs)
This is a type of Lao spicy noodle salad that is perfect for the summer and is quick and easy to make taking less than 30 minutes. It uses udon noodles with freshly made chicken meatballs all lathered in a spicy tomato sauce.
- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken breast
- 2 tbsp tapioca starch
- 1 tbsp Oyster sauce
- 1/2 tsp Salt
- 1/2 tsp White pepper
- 1 Green onions, minced
- 1 Cilantro, minced
- 1 tbsp Ginger
- 2 Garlic cloves, minced
- 14 ounces udon noodles
- 2 cups green cabbage, blanched
- 1 garlic clove
- 10 bird eye chili pepper
- 1-1/2 tbsp granulated sugar
- 2 tbsp lime juice
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- ½ tsp msg
- 1 cup grape tomatoes, halved
Instructions
- 1
In a large bowl, add the ground chicken breast and then add the tapioca starch, oyster sauce, salt, and white pepper and mix well.
- 2
Add the minced green onions, ginger, and garlic and mix until well combined.
- 3
Lightly wet your hands with water and then grab a tablespoon size of the meat mixture and roll it in your hands to form a ball. Repeat the process until all the meat is gone.
- 4
Airfryer meatballs at 400F for 10 minutes flipping half way through it.
- 5
Microwave the purple cabbage for 2 minutes and let it cool
- 6
Blanch the noodles in boiling water for 2 minutes then rinse it with cool water and drain.
- 7
In a deep mortar, add the garlic, chili peppers, sugar, and smash into a paste. Squeeze the lime juice into it and then add the tamarind paste, fish sauce, msg, and tomatoes and mix well. Gently crush the tomatoes.
- 8
In a large bowl, add the noodles, meatballs, cabbage, and top it off with the sauce. Mix well with gloved hands then serve.