Meatball Chowmein with Udon Noodles



vegetable oil

5 cloves garlic – crushed and chopped finely

1 tbsp ginger – chopped finely

500g meatballs

2 tbsp soy sauce

1tsp seasame seed oil

2tsp chilli paste

1 head bok choy – chopped roughly

250g mushrooms – chopped roughly

½ brocolli – chopped roughly

udon noodles

2 shallots – quartered lengthwise

6 baby carrots – cut in half


  1. Add oil to pan or wok, heat oil add half garlic, half ginger and 1tsp chilli paste;

  2. Once you can smell the aromatics of the ginger, add meatballs; cook approximately 3 minutes on medium heat, add 1 tbsp soy sauce, stir through;

  3. Empty pan of mixture;

  4. Add vegatables (ensuring all vegetables have been washed thoroughly), brocolli, mushrooms, cook approximately for 3 minutes add remaining garlic and ginger;

  5. Add seasame oil, bok choy and baby carrots; cook for approximately 2 minutes or until bok choy has slightly wilted;

  6. Once vegetables cooked, add meatballs back to pan with quartered scallions, add 1 tbsp soy sauce;

  7. Serve with udon noodles.

Contributor: Barbara Glowinski