Vietnamese Chicken Meatball Noodle Salad
Chicken meatballs can be enjoyed in so many different ways! Use leftovers to make an easy Cheesy Meatball Sub or Hot Honey Chicken Meatball Salad.
Recipe supplied by Made By Mandy.
Ingredients
For the Base Chicken Meatballs – (makes about 20 meatballs)
For the Noodle Salad
For the Dressing
Method
- In a large bowl, combine chicken mince, egg, breadcrumbs, garlic, salt and pepper. Mix gently until just combined.
- Roll into small meatballs (about 1 heaped tablespoon each).
- Heat a drizzle of Community Co vegetable oil in a large non-stick frypan over medium heat. Cook meatballs in batches, turning often, until golden and cooked through (8–10 minutes).
- Cook vermicelli according to packet instructions. Drain and rinse under cold water.
- Whisk together lime juice, fish sauce, honey, rice vinegar, and chopped chilli. Adjust to taste.
- Divide noodles among four bowls. Top with cucumber, carrot matchsticks, and chicken meatballs. Scatter over fresh mint, coriander, optional sliced chilli, and crushed peanuts. Garnish with sesame seeds. Drizzle with dressing, then serve.
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