Venison meatball & kimchi noodles

Name: Venison meatball & kimchi noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 150 g frozen edamame beans; 200 g Tenderstem broccoli, cut into 1cm pieces; 250 g dried medium egg noodles; 1 tbsp Vegetable oil; 20 British venison meatballs; 1 low salt chicken stock cube, mixed with 250ml hot water; 2 tbsp Cooks' Ingredients Kimchi Paste; 15 g unsalted butter; 2 egg yolks, beaten; 2 salad onions, finely sliced

The secret to this recipe is the egg yolks, which thicken and enrich the sauce, like in a carbonara. Remember to take the pan off the heat before adding them, to prevent scrambling.

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HealthyHigh protein

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g frozen edamame beans
200g Tenderstem broccoli, cut into 1cm pieces
250g dried medium egg noodles
1 tbsp Vegetable oil
20 British venison meatballs
1 low salt chicken stock cube, mixed with 250ml hot water
2 tbsp Cooks' Ingredients Kimchi Paste
15g unsalted butter
2 egg yolks, beaten
2 salad onions, finely sliced

Bring a medium pan of water to the boil and cook the edamame beans according to pack instructions, adding the broccoli pieces for the final 2 minutes of cooking time. Remove the vegetables from the water using a slotted spoon; set aside in a bowl. Return the water to the boil, add the noodles, then remove from the heat and soak for 3 minutes, stirring frequently to separate; drain well and set aside.
Meanwhile, heat the oil in a wok or large frying pan over a medium-high heat and cook the meatballs according to pack instructions, ensuring no pink meat remains. Transfer to a plate and set aside. Add the stock to the same pan, using a spoon to scrape up the caramelised bits from the bottom of the pan. Spoon in the kimchi paste and stir to combine; simmer for 4-5 minutes until slightly reduced and thickened, then stir through the butter until melted.
Use tongs to transfer the noodles to the wok along with the meatballs and vegetables; toss until everything is well coated in the sauce. Take off the heat and tip in the egg yolks. Stir well until everything is combined, then divide among 4 plates, scatter over the sliced salad onions and serve immediately.

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