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Lamb Meatballs & Udon noodles Lamb Meatballs & Udon noodles

Lamb Meatballs & Udon noodles

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Try something a little different to your usual menu with this Asian broth bowl from from Fiona Uyema.

Preparation: 15 mins 
Cooking: 15 mins

Ingredients to serve 4

(For Meatballs)
• 250g good quality lamb mince
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 50g panko
• 1 egg
• Salt and pepper, to season
• Rapeseed oil, for frying

For the Broth

• 1 litre chicken stock
• 4 tablespoons soy sauce
• 2 tablespoons sake
• Salt and pepper, to season

Other Ingredients/Toppings

• 4 portions of udon noodles
• 100g pak choi leaves, washed and roughly chopped
• 1 medium carrot, peeled and cut julienne style
• 4 eggs, hard-boiled, deshelled and halved
• 1 spring onion/ shichimi togarashi, to garnish

  • Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.
  • Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and lamb mince. Using your hands mix well together.
  • To make the meatballs, measure out a heaped teaspoon of minced lamb mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.
  • Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.
  • Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.
  • Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.
  • Finally garnish with finely sliced

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