Ugu Noodle Balls with Honeyed Sauce

Indomie is synonymous with noodles in Nigeria, although it is just one brand out of many other delicious noodles. So, a request to “go and buy indomie” then may be followed by “which one?” and then  another response “normal Indomie” “Chikki or Mimee” and some other answers you can help me identify?. The Noodle market would definitely have increased by now,  I can still remember Mimee noodles and their ‘bomshashaa’ advert…hope it is still in the market.

Noodle is a favourite with kids and making it into balls is another way to enjoy it as a handy food, also perfect for the lunchbox. Noodle balls are more of an Asian recipe, which they normally add chicken to before baking or frying. They are also eaten with a side sauce, preferably sweet & sour sauce.

I used mackerel fish (‘Azu fridge’ as it is known in Igbo) and the ugu  leaves to make these balls more Nigerian. The honeyed pepper sauce is an alternative to ketchup and was made with the long tatashe, so it is not hot at all. I had some already blended pepper puree, so it was more of an experimental sauce and i could tell it was enjoyed.

The fish and ugu leaves add to the nutrition, and the sauce is completely healthy and sweet for the kids. Honey (for one year and above) has many health benefits which includes sustained energy, wound healing and also it helps to control cough in kids. Why don’t you add these balls to your kids menu list and I am sure they will thank you for it.

Ugu Noodle Balls with Honeyed Sauce Recipe

Ingredients:

• 1 pack of Noodle
• Flaked fish – just a small quantity
• 1 tablespoon of breadcrumbs – click here to learn how to make yours
• A handful of ugu  leaves  or any other green vegetable
• 1 cooking spoon of tatashe puree –  This is made with deseeded long tatashe pepper variety, blended with onions and ginger, then boiled till the water dries up.
• 2 tablespoons of honey
• Boiling water
• Vegetable oil for frying and for the sauce

Method 

1. Put the noodle in a bowl and pour boiling water to soften it. Leave for about 10 minutes in the water before draining.
2. Put back in a dry bowl, add the fish, breadcrumbs and ugu leaves. Using your hands, mix everything together and then roll into balls.
3. Heat oil in a pan and fry the balls until they are golden brown. You can fry for longer if you want it a bit burnt.

For the Honey Pepper Sauce:

1. Put oil in a small pot and add the blended tatashe purée to fry for about a minute or two.
2. Add honey, stir and remove from heat.
3. Serve with balls.

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