For best results, always weigh ingredients where a weight is provided
Instructions
For the satay seasoning
Combine all ingredients, mix well and set aside (notes)
For the meatballs
Combine all ingredients, except the oil, in a bowl and mix well. Roll into mini balls (about 40 meatballs).
Heat the oil in a frying pan over medium heat. Cook the meatballs until golden all over and cooked through, making sure to move them around often. This will take around 8 minutes.
For the sauce
Heat the oil over medium heat in a large saucepan. Add the seasoning, onion, chilli and garlic and saute for about 3 minutes until softened.
Add the coconut milk, peanut butter, water, kecap manis, light soy and rice wine vinegar. Bring to a simmer, then turn down to low and simmer for around 10 minutes stirring every so often.
Add the lime juice and peanuts and cook for another 3 minutes.
Assembling the noodle bowl
Cook the dry ramen noodles according to packet instructions. Drain the water away, then add some of the satay sauce and mix well. Divide amongst your bowls
Steam the greens in just a little water in the microwave for 1 minute or on the stovetop just until softened.
Arrange slices of cucumber and carrot, and the Asian greens.
Mix the meatballs through the remaining sauce and sit them on top.
Sprinkle over extra spring onions and chopped peanuts
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
Be careful when using turmeric – it stains so make sure to wipe up any spills quickly.
Author: Marie Roffey
Course: Dinner, Main Course
Cuisine: Asian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.