How To make Spicy Thai Meatballs with Crispy Noodles
Vegetable oil 1 lb Ground pork
1 lg Egg
1/2 c Dry-roasted peanuts,
Finely chopped 1/4 c Chopped fresh cilantro or
Parsley 3/4 ts Salt
3 3/4 oz Pkg. cellophane noodles
(see note) 1/2 c Chunk-style peanut butter
1 tb Grated lemon peel
1/4 ts Ground red cayenne pepper
1 sm Cucumber,sliced
1 sm Carrot, peeled and thinly
Sliced or cut into thin Sticks Fresh cilantro or parsley Sprigs, optional Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.
How To make Spicy Thai Meatballs with Crispy Noodles's Videos
Thai Crispy Meatballs #meatballs #khathmaskitchen
#khathmaskitchen #thaifood
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
Spicy Thai Meatball stir fry
Very yummy and easy to make
Thai glass noddle meatballs - Let's put glass noodles inside your meatballs for a fantastic result ????
The best meatballs are the ones with the good seasoning and aromatics.
In these Thai meatballs, you will also find glass noodles, they bring a chewy and different texture.
????
Follow me:
????INSTA :
????TWITTER:
????FB:
???????? Ingredients for 4 people
500g pork loin or pork belly
3 dry sweet peppers or 1 fresh hot chilli
50g glass noodles
1 lemongrass
5 kaffir lime leaves or the zest of a lime
2 shallots
4 garlic cloves
¼ tsp salt
¼ tsp ground pepper
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
½ tbsp cornstarch
Dipping sauce:
1 tbsp rice or maple syrup
2 tbsp fish sauce
1 wedge of lemon juice
1 tsp sweet or hot chilli flakes
3g cilandro
???? Music ????
Arms of Heaven - Aakash Gandhi - YouTube Audio Library
Everything Has a Beginning - Joel Cummins - YouTube Audio Library
The BEST Dan Dan Mian Authentic Dan Dan Noodles Recipe
????Visit for Written Recipe w/Step by Step Pics!????
???? GET NOTIFICATION: Subscribe my channel & check the Bell button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!
#AsianAtHome #SeonkyoungLongest #DanDanNoodles
Website
Facebook
Instagram
Pinterest
???? RECIPE:
???? Get My Merch and let your [nu:ders] on!
???? music ♫
Music by Tray Haggerty - Brokn Roses -
Music by Dylan Rockoff - Feeling Fine -
???? In This Video...
Wusthof Knife
Portabel Gas Stove Gold
Boos Cutting Board
???? Cameras
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
????Dan Dan Noodles
Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Chinese-Style Fried Crispy Noodles, SIMPOL!
We all love noodles! At kung favorite mo ang Chinese Crispy Noodles, siguradong magugustuhan mo ang version natin ng North Park’s Fried Crispy Noodles! Luto na!???? #SimpolRecipe
Ingredients:
150 grams Pancit Canton or Egg Noodles
Salt
Water
1/2 tsp. baking soda
1 bunch bok choy
1/2 small carrot, florets
1/4 cup pork, cut thinly
4 pcs. shrimp
2 cloves minced garlic
1 pc. small white onion, sliced
4 pcs. Shiitake mushrooms, sliced
1/4 cup UFC canned mushrooms
2 pcs. kikiam sliced
1/4 Chinese sausage
2 cups water
1 tbsp. Datu Puti Soy Sauce
1 tsp. Wow Sarap All-in-One Seasoning Granules
2 tbsps. Datu Puti Oyster Sauce
1 tsp. sesame oil
1 tbsp. slurry (cornstarch and water)
Cracked black pepper
Cooking oil
Subscribe to SIMPOL’s YouTube channel:
youtube.com/simpolsimpol
Follow SIMPOL on social media:
Meat: Fresh Options Meatshop
Cookware: Masflex Cookware See Less