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Turkey Balls and Kale Rice Noodles

November 9, 2017

Hey all!

 

This is a meal I made a little while back in summer but have been yet to share with you all. I often find towards the end of a HARD working week, quick and efficient meals only do the job. The enthusiasm to slave over a stove and oven for hours becomes less and less appealing as the week goes by. If you;re any thing like me, you might just fall in love and find yourself making this bowl of delicious noodles a little to often. Not to mention a great post gym meal, full of high protein.


 

Serving suggestion: Turkey balls and kale noodles

 

TIP: Avoid soggy noodles, they literally only need 4 minutes in BOILING hot water.

 

NOTE: This recipe will cause you to cook multiple things during the cooking time. 

 

COMPLEXITY: 3/5

 

 

Prep Time: 10 -15 minutes

Cooking Time: 12 - 15 minutes

Serves: 4

 

Ingredients

 

500g Turkey mince (1 small pack)

300g Rice noodles (1 standard pack)

100g Kale (1 small bag)

Handful of Mushrooms

2 Free range eggs

2 Garlic Cloves

1/2 Red onion

1 Maggi seasoning cubes

Chilli flakes

Mixed herbs

Black pepper

Sesame seed oil

Oyster sauce

 

Method:

 

Meat Balls 

 

First begin by filling up and boiling the kettle.

 

Chop onions, garlic and mushrooms into small dices.

 

In a pot, add the kale, pour in 3 cups of cold water and pinch of salt and pepper. Boil for 10 minutes

 

In a mixing bowl, place the turkey mince, season with crushed maggi cube, chilli flakes, herbs and black pepper

 

Crack the 2 eggs into the mixing bowl, add half of the chopped onions, garlic and mushrooms (save the other half for the noodles)

 

This is the fun part, using your hands or a firm spatula, mix everything together until theres no trace of egg yolk or white. 


Grab generous portions of your mince and roll into balls with your hands. 

 

Once you have made several turkey balls, pour in a few spoons of sesame seed oil into a frying pan and turn on the heat, add remaining chopped onions, garlic and mushrooms.

 

Place balls into the frying pan,  carefully turning on each side until golden brown. Do this for about 12-15 minutes until cooked.

 

Pour all the boiling water from the kettle into a medium to large sized pot on a high heat, add the noodles and boil for 4 minutes (set a timer). 

 

Finally, ddd 7-8 tbsp of oyster sauce, cooked kale and drained noodles to the pan of meat balls. Toss and mix together carefully. 

 

 

 

 

Did you make this recipe?

 

Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexiesRecipes

 

 

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