Thai Curry Udon Noodles with Meatballs
Curry. Udon Noodles. Meatballs. Need I say more? But actually, I don’t think I do so here ya go…
Yield: 4
Thai Curry Udon Noodles with Meatballs
Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M
Ingredients
- Avocado Oil - 1 TB
- Onion, diced – 2 cups
- Garlic – 1 TB
- Ginger – 1 TB
- Red curry paste, Thai Kitchen brand (may need less if using a stronger paste) – 1/2 cup
- Coconut milk - 2, 12 oz cans
- Spinach – 10 oz
- Red Bell Pepper, sliced – 2 cups
- Soy sauce - 1 TB
- Fish sauce - 1 TB
- Sugar – 2 TB
- Salt – to taste
- Udon Noodles – 4 packets, cooked to package instructions
Meatballs
- Ground pork - 8 oz
- Ground beef (85%) - 8 oz
- Plain breadcrumbs – ½ cup
- Eggs – 1 large
- Ginger, mined - 1 TB
- Garlic, minced - 1 TB
- Scallions, chopped - 2 TB
- Soy Sauce - 4 TB
- Fish Sauce - 2 TB
- Sugar - 1 TB
- Salt - 1 TB
- Avocado Oil - 2 TB
Instructions
- Sautee onions, garlic, ginger in pot with oil until fragrant. Add Curry paste. Continue cooking for 5 minutes then add coconut milk. Bring to a boil then simmer until slightly reduced, about 10 minutes.
- While the curry sauce is simmering, form meatballs. Combine all ingredients, gently mix and form into balls. Bring a large pan to medium heat. Drizzle in oil and sear meatballs on all sides until cooked through (about 7-10 minutes).
- Add peppers, spinach, and sugar to the sauce. Simmer until vegetables are tender. Add in cooked Udon noodles and season with salt.
- Plate noodles with sauce in bowl and top with meatballs. Finish with mint, basil, jalapeno peppers, lime wedges.
