It is not absolutely compulsory to publish christmassy festive kinds of dishes during these dates, is it? Because this dish is not your typically festive dish. Nor is it non-typically festive either. It’s one of my last minute throw together nearly emergency type of food. Apart from slicing some cheese with Serrano ham that is.
Chicken Tofu Balls with Noodles Recipe
If you look close enough you’ll realise there are two types of noodles in this dish, a tagliatelle shaped rice rice noodle and a spaghetti shaped egg noodle. That’s just because I had a packet of rice noodles that was nearly finished so I threw them in along with the egg noodles. You can use any noodles you want.
Ingredients for the chicken tofu balls (for 2 servings)
350gr chicken breast, 150gr tofu, tapioca flour, 1/2 teaspoon freshly grated ginger, salt, black pepper
Ingredients for the noodles
Noodles – enough for 2 servings
Ingredients for the sauce
1 tablespoon sesame oil, juice of half a lemon, 2 tablespoons soya sauce, salt, black pepper, 1/2 handful fresh mint, 1/4 teaspoon sesame seeds, 1/4 teaspoon chili flakes
Preheat the oven to 180°C. Grind the chicken in a food processor. Place into a large bowl. Mix with all the other ingredients. Shape into meatballs. Place in the oven and bake for 30 minutes or until they become a light golden colour.
Meanwhile, bring a pot of water to boil. Throw in the noodles. Boil for about 5 minutes. Drain the noodles.
In a small bowl, put in all of the ingredients for the sauce and mix.
Once the chicken tofu meatballs are ready, arrange the noodles in a bowl, place the meatballs on top and pour the sauce over everything.
Sorry, straight to the point grumpy me,… I wish you all had a Merry Christmas! I hope you all had some great quality time with your families and loved ones, and had some delicious festive foods too.
Thank you for reading!