Fusion Chicken Meatloaf with Coconut Curry Udon
one simple recipe with extra flavours for parents!
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bunch
Scallions
1 piece
Garlic
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
⅓ sachet(s)
Gomashio
(Contains: Sesamzaad)
5 milliliters
Soy sauce
(Contains: Gluten, Tarwe, Soja)
20 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Yellow curry spices
1 piece
Carrot
½ piece
Lime
80 milliliters
Coconut milk
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ piece
Red chili pepper
5 g
Ginger paste
½ piece
Bell pepper
100 g
Seasoned chicken mince
Not included in your delivery
¾ tablespoon
Sunflower oil
50 milliliters
Water for the sauce
2 teaspoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic. Deseed and finely chop the red chili pepper.*
- In a large bowl, combine the mince with the panko and the soy sauce, along with half each of the gomashio, the garlic and the white part of the scallions.
*Take care, this ingredient is spicy! Use as preferred.
- For kids: shape some of the mixture into a meatloaf.
- For parents: add half each of the chili pepper* and the ginger paste. Knead well to combine, then shape into another meatloaf.
- In a small bowl, combine the East Asian-style sauce with a light drizzle of sunflower oil and half of the white wine vinegar.
- Transfer the meatloaves to an oven dish and coat with half of the sauce.
- Bake in the oven for 15 - 20 minutes, then increase the heat to 220°C.
- Coat the meatloaves with the rest of the sauce and return to the oven for 8 - 10 minutes, or until done.
- Meanwhile, slice the carrot into crescents and cut the bell pepper into strips.
- Cut the lime into wedges.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the rest of the ginger paste, the garlic and the white part of the scallions for 1 - 2 minutes.
- Add the yellow curry spices and fry for 2 - 3 minutes.
- Add the bell pepper and the carrot and fry for another 2 - 3 minutes.
- Deglaze with the rest of the white wine vinegar and the water for the sauce.
- Add the coconut milk and mix well, then cover with the lid and bring to the boil.
- Allow to reduce for 5 minutes, then remove the lid and add the noodles.
- Cook for another 5 minutes, then juice one lime wedge per person directly into the sauce and season to taste with salt and pepper.
- Serve the noodles and curry on plates.
- Slice the meatloaves and serve on top.
- For parents: garnish with the scallion greens, along with the rest of the gomashio and chili pepper. Serve the rest of the lime wedges alongside.
