Asian Street Food - Cambodia Cooking Food Fried Noodle For Recipe 100 People #120

Bring a large saucepan of water to the boil on medium-high heat. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press), peel and grate the ginger. Roughly chop the coriander (stalks and all) then roughly chop the peanuts. Zest and halve the lime. Put the pork mince in a mixing bowl, add the panko breadcrumbs and lime zest. Add a third of the soy sauce, half the ginger and a grind of pepper. Mix together with your hands until completely combined, then shape into small meatballs (5 per person). Pop them on a plate. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

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Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. Once hot, add the meatballs and fry, turning occasionally until browned on the outside and cooked through, about 10 mins. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle. Remove to some kitchen paper.

 

Add a little more oil to the now empty pan along with the carrot and mangetout, stir-fry until soft, 3-4 mins. Drain the noodles again. Turn the heat to medium, add the garlic and remaining ginger to the veggies, cook for 1 minute more. Add the ketjap manis to the pan along with the remaining soy sauce. Squeeze in half the lime juice and a splash of water. Add the meatballs and drained noodles, toss everything together. Cook until piping hot, 2-3 mins. Serve in bowls with the coriander and peanuts sprinkled on top. Cut the remaining lime into wedges and serve on the side for anyone that likes things zesty! Enjoy!