Black Bean Beef Meatballs With Stir-fried Noodles
This flavorful dish combines juicy meatballs with a savory black bean sauce, sweet chili sauce, and aromatic Chinese five-spice powder. Served on a bed of egg noodles and stir-fried vegetables, each bite is packed with a perfect blend of textures and flavors. Garnished with sesame seeds and fresh mint leaves for a tasty finishing touch.
— Constant Cookbook
Ingredients
- 300g minced beef
- 200g fresh breadcrumbs
- 120g sachet black bean sauce (we used Blue Dragon)
- 4 tbsp sweet chilli sauce
- 3 tbsp ketchup
- 2 tsp Chinese five-spice powder
- 1 tbsp sunflower oil , plus a little extra
- 2-3 nests medium egg noodles
- about 400g pack mixed stir-fry vegetables
- 3 tbsp soy sauce
- 1 tbsp sesame seeds
- ½ bunch mint , leaves picked
Instructions
- Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine – just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
- Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
- Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 639 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 87 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 5.1 milligram of sodium
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