Mushroom Meatball Noodle bowl

SERVES 2

READY IN 20 MINUTES

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This asian inspired Mushroom Meatball Noodle Bowl combines all of my favourite flavours for a delicious summery dish. The mushroom meatballs are deliciously spiced with ginger, lemongrass and lime and finished with a sweet sesame dressing to create a dish that’s super fresh and full of different colours, textures and tastes.

The meatballs can be made in bulk and frozen making this a great option for meal prep or for a simple summery weeknight supper. I hope you enjoy making this one, tag me in any recreations using #madeleineshaw

The Recipe

Ingredients

Mushroom meatballs
150g of mushrooms
50g of oats
1 egg
1 tbsp of grated ginger
2 crushed garlic cloves
1tsp of chilli flakes
1 tbsp of tamari

Dressing
2 tbsp sesame oil
1tbsp of tamari
1 tbsp
Rice vinegar
1 tbsp Chilli sauce
Juice of 1 Lime
1 tbsp of honey or maple

1 Carrot peeled into ribbons
½ Mango cubed
1 Cucumber sliced into batons
2 sprigs of mint
1 Lime
1 Red chilli
1 pack Rice noodles
1 spring onion chopped

Directions

Finely chop the mushrooms and garlic

Heat some sesame oil in a pan and add the garlic and mushrooms and fry for 5 minutes until the mushroom is cooked

Allow to cool for a few minutes and then combine with the remaining ingredients either by hand or in the food processor

Form into balls and pan fry in sesame oil until golden brown

prepare the rice noodles according to package instructions

Combine the dressing ingredients in a bowl

Assemble the bowl with noodles on the bottom topped with fresh herbs, veggies, mango and dressing.