Rice noodle salad with vegan lemongrass meatballs

Based on 11 ratings
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Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g Garden Gourmet Sensational Mince
3 stalks lemongrass
100 g rice vermicelli noodles
3 cloves garlic
10 g ginger
2½ tbsp sweet soy sauce
2½ tbsp light soy sauce
3 tsp sugar
limes
scallion
carrot
½ cucumber
¼ pointed cabbage
150 g tomatoes
Thai chili
50 roasted peanuts
2 tbsp water
20 g Thai basil
20 g mint
1½ tbsp vegetable oil
toasted sesame oil (for serving)
salt
Metric
Imperial

Utensils

  • fine grater
  • large bowl
  • plate
  • cutting board
  • knife
  • bowl
  • food processor
  • pot (small)
  • sieve
  • frying pan (large)
  • spatula
  • plate (large)
  • bowl (small)

Nutrition per serving

Cal
836
Protein
42 g
Fat
43 g
Carb
131 g
  • Step 1/5

    Remove woody layers from lemongrass stalks, then separate the white parts from the green parts. Use a microplane to finely grate the white parts, discarding the green. Use the same microplane to finely grate ginger and most of the garlic. Add vegan ground meat to a bowl with lemongrass, grated garlic and ginger, sweet soy sauce, most of the light soy sauce, and the juice of half a lime. Combine well using your hands, then wet your hands and roll the meatball mixture into walnut-sized balls. Let sit.
    • 3 stalks lemongrass
    • 2 cloves garlic
    • 10 g ginger
    • 200 g Garden Gourmet Sensational Mince
    • 2½ tbsp sweet soy sauce
    • 1½ tbsp light soy sauce
    • ½ lime
    • fine grater
    • large bowl
    • plate

    Remove woody layers from lemongrass stalks, then separate the white parts from the green parts. Use a microplane to finely grate the white parts, discarding the green. Use the same microplane to finely grate ginger and most of the garlic. Add vegan ground meat to a bowl with lemongrass, grated garlic and ginger, sweet soy sauce, most of the light soy sauce, and the juice of half a lime. Combine well using your hands, then wet your hands and roll the meatball mixture into walnut-sized balls. Let sit.

  • Step 2/5

    For the salad, thinly slice scallions and julienne the carrots. Deseed and julienne cucumber. Halve cherry tomatoes, slice Thai chili, and shave the cabbage. If it’s a hot day, keep the veggies in the fridge or a bowl of water spiked with lime juice and, optionally, some salt and sugar.
    • scallion
    • carrot
    • ½ cucumber
    • 150 g tomatoes
    • ¼ pointed cabbage
    • Thai chili
    • cutting board
    • knife

    For the salad, thinly slice scallions and julienne the carrots. Deseed and julienne cucumber. Halve cherry tomatoes, slice Thai chili, and shave the cabbage. If it’s a hot day, keep the veggies in the fridge or a bowl of water spiked with lime juice and, optionally, some salt and sugar.

  • Step 3/5

    To make the sauce, squeeze remaining limes into a bowl, grate in remaining garlic clove, sugar,  light soy sauce, water, and Thai chili. Add roasted peanuts to a food processor (adding extra sugar and salt, if desired) and grind into a coarse powder. Prepare rice noodles according to package instructions; if this involves heating, make sure to rinse your noodles under cold water and drain before serving.
    • 2½ limes
    • 1 clove garlic
    • 2 tsp sugar
    • 1 tbsp light soy sauce
    • 2 tbsp water
    • 50 roasted peanuts
    • 1 tsp sugar
    • salt
    • 100 g rice vermicelli noodles
    • bowl
    • food processor
    • pot (small)
    • sieve

    To make the sauce, squeeze remaining limes into a bowl, grate in remaining garlic clove, sugar, light soy sauce, water, and Thai chili. Add roasted peanuts to a food processor (adding extra sugar and salt, if desired) and grind into a coarse powder. Prepare rice noodles according to package instructions; if this involves heating, make sure to rinse your noodles under cold water and drain before serving.

  • Step 4/5

    Heat vegetable oil in a frying pan over medium heat. Add vegan meatballs and fry until deeply brown on all sides, approx. 7 min.
    • 1½ tbsp vegetable oil
    • frying pan (large)
    • spatula

    Heat vegetable oil in a frying pan over medium heat. Add vegan meatballs and fry until deeply brown on all sides, approx. 7 min.

  • Step 5/5

    Serve salad individually or on a large platter, arranging Thai basil, mint, scallions, cucumber, cabbage, carrots, and tomatoes around the edge of the plate, and adding nests of rice noodles, a small bowl with the dressing, and the meatballs. Spoon a little dressing over the fresh ingredients and drizzle with toasted sesame oil, if desired. Garnish the noodles (or everything!) with a sprinkling of the peanut powder. Enjoy!
    • 20 g Thai basil
    • 20 g mint
    • toasted sesame oil (for serving)
    • plate (large)
    • bowl (small)

    Serve salad individually or on a large platter, arranging Thai basil, mint, scallions, cucumber, cabbage, carrots, and tomatoes around the edge of the plate, and adding nests of rice noodles, a small bowl with the dressing, and the meatballs. Spoon a little dressing over the fresh ingredients and drizzle with toasted sesame oil, if desired. Garnish the noodles (or everything!) with a sprinkling of the peanut powder. Enjoy!

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