Coconut Curry Meatballs with Noodles

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, halved and sliced
• 2 cloves of garlic, roughly chopped
• 3 - ⅛ slices of ginger
• 2 tablespoons curry powder
• 1 can full fat coconut milk
• 3 cups chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 16 cooked garlic and ginger meatballs (recipe above)
• 1 ½ cup snap peas
• ½ red pepper, thinly sliced
• ½ cup roughly chopped cilantro + more for garnish
• 300g instant wheat noodles or Chow Mein noodles
• 1 lime, quartered

Directions

1. Place a large pot over medium heat. Add the vegetable oil and onion, cook for 2 minutes until soft. Stir in the garlic, ginger and curry powder and cook for 30 seconds until fragrant.
2. Pour in the coconut milk and chicken broth and stir to combine. Add the brown sugar and soy sauce and bring to a simmer. Simmer for 5 minutes uncovered.
3. Add the cooked meatballs, snap peas and red peppers and bring to a simmer again. Cover and cook for another 5 minutes.
4. In the meantime, bring a pot of water to the boil and cook the noodles. Drain.
5. Add the cilantro to the curry meatballs and stir to combine. .
6. To serve. Divide the cooked noodles into 4 bowls. Divide the meatballs between the four bowls and ladle over some broth and vegetables. Garnish with more cilantro and a lime wedge.