Flowering Mongolian Meatballs with Guan Miao Noodle Bird Nest

1ST PLACE WINNER  - Neil Sarap Dayum Tasty Asian Rub Competition

Flowering Mongolian Meatballs with Guan Miao Noodles
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 2

Description:
My entry into the Neil Sarap Dayum Tasty Asian Rub Competition was this delicious dish made up of three distinct components using Neil's Sarap BBQ Dayum Tasty Asian Rub.

The Meatballs were glazed in the sauce below and then topped with seasame seeds along with the flowering scallion which is a sweet scallion including the blooms.
The Bird Nest noodles are Guan Miao noodles which I picked for their ability to absorb tons of flavor and after doing this dish, I will always use these noodles if a flavored noodle is critical to the dish. No more will I just "salt" the water.   

Total cook time for meatballs is only 14 minutes, but preparing the meat mix, making the meatballs, boiling water, preparing the flowering scallions all takes time not to mention the proportions which I have figured out for you.

Ingredients:

FOR THE MEATBALLS (2lbs Meat Total):

  • 1 3/4 pounds of ground pork
  • 1/4 pound ground beef
  • 2T Neils' Sarap BBQ Dayum Tasty Asian Rub
  • tablespoon Shaoxing Chinese Cooking Wine (at all the Asian markets)
  • 2 Scrambled eggs for the binder
  • 3/4 cup Kikkoman Japanese Style Panko Bread Crumbs
  • tablespoon Shaoxing Chinese Cooking Wine (at all the Asian markets)
  • 2 tablespoons Brala's Garlic Whip (you can use 1-2T of minced garlic depending on your love of garlic
  • 2 tablespoons Tamari sauce (I use low sodium everything)
  • 2 teaspoon of freshly minced ginger from whole ginger root, peeled then run on a truffle grater
  • 8 stalks of Flowering Scallion (you can use green onions just fine)
  • DO NOT ADD SALT OR PEPPER

FOR THE GLAZING SAUCE:

  • 1 1/2 tablespoons of Neil Sarap's BBQ Dayum Tasty Asian Rub
  • 2 tablespoot Brala's Best Garlic Whip (heaping) or 1-2T of minced garlic
  • 3/4 tablespoon minced ginger
  • 1/3 cup Tamari sauce (use low sodium)
  • 2/3 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons of toasted sesame seed oil

The Birds Nest:

  • 1 Pack of Guan Miao Noodles (you can find at any Asian market) 
  • Get the wavy continuous kind, not the straight spaghetti kind.
  • 2 Quart Saucepan filled up with water
  • 4 Tablespoons of Neil's Sarap BBQ Dayum Tasty Asian Rub

INSTRUCTIONS:

  • Heat your oven to 375F
  • Chop your scallions diagnolly  at a 60 degree angles in very thin strips to prepare for the garnish
  • Cut off the flowers on the scallions and leave 2 inches for the stem.
  • Cut stem diagonally at 45 degress which will allow you to push the flowers into the meatballs at the end.
  • Have your sesame seeds ready

FOR THE MEATBALLS:

  • In a large bowl combine your pork and beef and kneed it well together so it's mixed well before adding ingredients.
  • After being well mixed, add the incredients for the meat balls and then mix in everything well. 
  • Form your meatballs of any size you wish and place on a baking sheet rack. 
  • If you are going to use a pan, spray with non-stick spray or use a non-stick tray.
  • Bake in your oven or on your smoker for 15 minutes and make sure they are golden brown. 
  • Rotate your trays or swap them if you are stacking around 6 minutes in to ensure even cooking.  
  • As you are cooking your meatballs immediately start your sauce (as soon as you put them in the oven or smoker).
FOR THE SAUCE:
  • Heat a large non-stick pan on medium-high heat.
  • Combine ALL of the sauce ingredients in the pan and mix in well.
  • Bring to a rolling simmer and watch the sauce thicken.
  • It will take a bit (maybe 10 minutes depending on your heat to reduce down to get thick.
  • Stir the sauce every few minutes so you don't burn the sauce. 

FOR THE BIRDS NEST:

  • Boil the water to a rolling boil
  • Add the rub and get it mixed into the water for 10 minutes at a low boil
  • Add Guan Miao noodles in the one clump and do not separate. Just set it in the water.
  • This will allow the noodle to cook in the "broth" created for the boil.
  • After 5 minutes noodles should be ready. They should not be firm but should be soft.
  • Remove from water, and curl noodles to make a birds nest.

The Finish:

  • When meatballs have finished cooking, add the meatballs into the pan and coat them on all sides with the sauce.
  • I roll mine around with few spoons. Transfer the glazed meatballs to a tray and sprinkle on your sesame seeds
  • Sprinkle the sliced flowering scallion stalks on top and place at least 3 pieces on each meatball for presentation
  • Place meatballs in your presenatation glass or anything to present (I used my Martini glass)
  • Take your flowers you cut in 2 inch lengths and with a tooth pick make a hole where you want to insert the flower
  • Insert the flowers in the meatballs
  • Place your bird nest noodle down on your plate and put one meatball on the birds nest
  • Let your imagination run wild how you can present this dish and make it your own!

SMOKE ON BABY!


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