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Pasta Goes Global

Indo-Latino Noodle Bowls

Photograph by Andrew Meade.

When I was a child, my family and I lived for a time in Holland, where we were introduced to the foods of Indonesia, once a Dutch colony. My mother adapted her cooking to wherever we were living, so she combined Indonesian ingredients like ginger and coconut milk with adobo seasoning for a Latin touch. As I began cooking, I realized that those cuisines goes great together, because we share many flavors with Indonesian cuisine: cumin, coriander, cinnamon and lots of spice. My Indo-Latino Noodle Bowl combines all of these flavors to create a perfectly balanced and comforting pasta bowl. The chicken meatballs are full of flavor and go great over rice or quinoa. However you decide to serve them, I’m certain they won’t disappoint. Buen provecho!

Indo-Latino Noodle Bowls

Makes 4 servings

Meatballs:
1 pound ground chicken breast
1 tablespoon finely grated fresh ginger
1 tablespoon Delicioso Adobo Seasoning
Freshly grated zest of ½ lemon
1 tablespoon peanut oil
2 scallions, white and green parts, thinly cut into diagonal slices (¼ cup plus 2 tablespoons)
3 garlic cloves, thinly sliced
1 jalapeño, cut into thin rounds
1 teaspoon ground cumin
1 cup canned unsweetened coconut milk
½ cup low-sodium chicken broth
½ cup packed fresh cilantro, chopped
1 tablespoon soy sauce
Kosher salt
Freshly ground black pepper

8 ounces whole-wheat linguine or spaghetti

  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. To make the meatballs, combine the ground chicken, 1 tablespoon of the ginger, adobo seasoning, and lemon zest in a large bowl until well mixed. Rinse your hands under cold water, and shape the mixture into 28 balls.
  3. Heat the oil in a large, deep nonstick skillet over medium-high heat. In batches, add the meatballs, and cook, turning often, until browned, about 8 minutes. Transfer the meatballs to a plate. Return the skillet with the pan juices to medium-high heat.
  4. Add ¼ cup of the scallions, the remaining 1 tablespoon ginger, and the garlic, jalapeño, and cumin to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the coconut milk, broth, ¼ cup of cilantro, and the soy sauce; bring to a boil. Reduce the heat and simmer, stirring often, until the flavors are blended, about 5 minutes.
  5. Return the meatballs to the skillet; bring to a boil. Season with salt and pepper to taste. Reduce the heat and simmer, uncovered, stirring often, until the meatballs are opaque when pierced with the tip of a knife, about 5 minutes. Meanwhile, cook the linguine according to the package instructions.
  6. Add the linguine to the skillet, tossing to coat well. Transfer to a platter. Sprinkle with the remaining scallions and cilantro and serve.

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