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Noodles with Meatballs

Mie Rebus is a one-pot meal, for which the East is renowned. It's fast food, served from street stalls.

ingredients

serves 6
450 g (1 lb) Spicy Meatball mixture
350 g (12 oz) dried egg noodles
45 ml (3 tbsp) sunflower oil
1 large onion, finely sliced
2 garlic cloves, crushed
2.5 cm (1 in) fresh root ginger, peeled and cut in thin matchsticks
1.2 litres (2 pints) 5 cups stock
30 ml (2 tbsp) dark soy sauce
2 celery sticks, finely sliced, leaves reserved
6 Chinese leaves, cut in bite-size pieces
1 handful mange-touts, cut in strips
salt and freshly ground black pepper

method

1. Prepare the meatballs, making them quite small. Set aside.

2. Add the noodles to a large pan of salted, boiling water and stir so that the noodles do not settle at the bottom. Simmer for 3 - 4 minutes, or until al dente. Drain in a colander and rinse with plenty of cold water. Set aside.

3. Heat the oil in a wide pan and fry the onion, garlic and ginger until soft but not browned. Add the stock and soy sauce and bring to the boil.

4. Add the meatballs, half-cover and allow to simmer until they are cooked, about 5 - 8 minutes depending on size. Just before serving, add the sliced celery and, after 2 minutes, add the Chinese leaves and mange-touts. Taste and adjust the seasoning.

5. Divide the noodles among soup bowls, add the meatballs and vegetables and pour the soup on top. Garnish with the reserved celery leaves.

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