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Thai Peanut Meatball Noodle Bowls with Crispy Cabbage

November 21, 2021
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An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!
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An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!

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I can’t stop, won’t stop making meatballs. And… well, I ~also~ can’t stop, won’t stop making soba noodle bowls. They’re two of my all time favorite ways to knock a ton of flavor into a dish, and always result in an easy, delicious dinner. I mean… Asian, Italian, Mexican??… baked, fried, seared??… beef, chicken, turkey, pork??? The possibilities are endless with a good meatball. Oh, and those soba noodles? Whether you serve them warm and cozy or chilled and crisp, you seriously can’t go wrong with a good noodle bowl. You just can’t. SO, I’m going to rock your world with this idea I had: put the two together. That’s right, I put juicy baked meatballs over a cozy bowl of soba noodles to make a match made in Heaven. Better yet, I threw the dreamiest Thai peanut sauce over top of everything and finished it with all the crispy vegetables. The result? These Thai Peanut Meatball Noodle Bowls with Crispy Cabbage. And, let me tell you, they’re totally a game-changer.

An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!

the breakdown…

These Thai Peanut Meatball Noodle Bowls with Crispy Cabbage have a few different moving parts. Still, every part is relatively simple, making this meal come together fairly quickly. For starters, you have to get that crispy cabbage and mushrooms ready to go. Crispy cabbage is not something that’s done very often — that’s for sure. To be honest, I think many people just forget that cabbage is basically a giant Brussels sprout. And who doesn’t love a crispy roasted Brussels sprout?! With just a bit of oil and seasoning, roasted cabbage gives you that amazing texture similar to those crispy, flaky parts of the brussels that you always eat straight off the pan. That’s the best part of a good roasted brussels, in my opinion.

Plus, with that crispy cabbage I go in with some even crispier mushrooms, just for some more veg. You could totally leave these out, but I love the contrast of textures that come from a nice roasted mushroom on those soba noodles. For this Thai Peanut Meatball Noodle Bowls with Crispy Cabbage recipe, I call to use any variety of wild mushrooms. By this, I simply mean don’t use the type that’s pre-sliced from the container. Rather, use a mushroom that is skinny with a small cap on top. Oyster mushrooms are a great example. You could also use sliced shiitakes, however, if you cannot find these. Really, you just want your mushrooms to be small enough to crisp up at the same rate as the cabbage so you don’t have to roast them longer.

An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!

onto those meatballs…

With that sheet pan of veggies in the oven, you’ve also got to go ahead and bake those meatballs. For these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage, I opt to use ground beef. Ground beef has a ton of flavor, and works incredibly well with the Asian flavors. Still, ground pork, chicken, or turkey would all work well. If you are using a meat that’s lower in fat, however, (like a chicken or lean turkey), I would throw in an extra tbsp of olive oil to ensure that they don’t dry out. Besides that, though, there’s really not too much to say about these meatballs. Given that this recipe has a lot going on, I left these meatballs pretty simple: some egg for moisture, Panko to bind everything together, and coriander, oregano, salt, and garlic for flavor. No need for any extra frills since they’ll be topped with that peanut sauce, if you ask me.

Speaking of which, the next step is to get going with that peanut sauce. With your classic satay sauce players, aka peanut butter, hoisin, soy sauce, rice vinegar, chili paste, brown sugar, and lime juice, there’s nothing to not love about this sauce. You’ve got the sweet, the tangy, the spicy, the sweet. It’s amazing. BUT, wait. When it’s warmed over a little bit of heat and spooned over those crispy meatballs, THAT’S when this sauce truly shines. It’s out of the world good.

the base of it all…

An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!

With all the cooking underway, the final thing to prep is just the simple base of the bowl. Given all the fun toppings, sauces, and frills, the base of these bowls is quite minimal. You’ve got those soba noodles (duh), and some fresh cilantro for a nice bite. Then, you also have the option to mix in some spiraled zucchini or cucumber noodles. I love to do this, as it adds a bit of crunch to everything and really lightens it up. That being said, you could totally leave them out, as well. Either way, you’ll want to heat those noodles through with the sauce and some broth to keep them nice and warm. Nobody wants warm meatballs and sauce over cold noodles. Nobody.

how to serve it up…

Once everything’s done cooking, all there’s left to do is assemble! Throw some of those meatballs on top of each bowl of noodles, then pour a ton of that sauce over top of everything. More is always more when it comes to sauce. Finish everything off with some of those crispy cabbage pieces and mushrooms, some chopped peanuts, and of course some thinly sliced scallions. You could even finish everything with some more sriracha. This dish is truly a masterpiece. I love to make this for a fun family dinner because… I mean… EVERYBODY loves this one!! But, this would also work well for a meal to entertain guests. Maybe for all those relatives coming into town for the holidays? It makes for a nice break-up from all the heavy holiday foods, if you ask me!! Really, though, these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are always a good idea. Always.

I hope you love these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage as much as I do! Let me know what you think in the comments below:)))

Thai Peanut Meatball Noodle Bowls with Crispy Cabbage
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Thai Peanut Meatball Noodle Bowls with Crispy Cabbage

Recipe by Annie PatrickCourse: Main Course, Bowl, NoodlesCuisine: Thai, FusionDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes
Total time

45

minutes

An extra creamy, warm peanut sauce spooned over the easiest baked meatball soba noodle bowl all topped off with crispy cabbage and mushrooms: these Thai Peanut Meatball Noodle Bowls with Crispy Cabbage are a burst of flavor!

Ingredients

  • crispy cabbage and mushrooms:

  • about ⅓ a head of purple cabbage, pulled apart into small chunks

  • about 8 oz wild mushrooms, pulled apart into small pieces*

  • 3 tbsp olive oil

  • 2 tsp garlic powder

  • Salt and pepper, to taste

  • meatballs:

  • 1 lb ground beef*

  • 1 egg

  • ½ cup Panko breadcrumbs

  • 1 tsp ground coriander

  • ½ tsp dried oregano

  • ½ tsp salt

  • 3 cloves garlic, minced

  • thai peanut sauce:

  • ¾ cup peanut butter (creamy or crunchy)

  • ½ cup hoisin sauce

  • ⅓ cup water

  • 3 tbsp soy sauce

  • 2 tbsp rice vinegar

  • 1 tsp fish sauce, optional

  • 2-3 tsp chili paste or sriracha

  • 1 tsp brown sugar

  • 1 lime, juiced

  • noodle bowls:

  • 8 oz soba noodles, prepared according to package

  • 2 cups spiralized zucchini or cucumber, optional*

  • ½ cup fresh cilantro, roughly chopped

  • ½ cup chicken, beef, or vegetable broth

  • 4 scallions, thinly sliced, to serve

  • Chopped peanuts, to serve

Instructions

  • Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper topped with greased wire baking racks (if you do not have wire baking racks, you can do without them).
  • Toss the cabbage pieces and mushrooms with the olive oil, garlic powder, salt, and pepper. Spread out on one of the wire-racked baking sheets. Transfer to the oven and roast for 10 minutes.
  • Meanwhile, in a medium bowl, mix all meatball ingredients until combined. Roll into 1 ½ inch balls and spread out on the second wire-racked baking sheet. Spray or drizzle with more olive oil, to coat.
  • Transfer the meatballs to the oven, placing them just above the cabbage and mushrooms. Bake for an additional 15 minutes, then switch to broil for another 3 minutes. Once the meatballs are cooked through and the cabbage and mushrooms are crisp, remove both baking sheets from the oven.
  • Meanwhile, in a small saucepan over medium heat, whisk together all of the Thai peanut sauce ingredients. Bring the sauce to a simmer and allow to heat through whilst assembling the salad.
  • In a large saucepan, toss the soba noodles, spiralized veggies (if using), and fresh cilantro. Pour in the broth and 2-3 tbsp of the peanut sauce and toss to combine. Once warmed through and saucy, divide the noodles into each bowl and top with some of the meatballs. Pour the rest of the warm peanut sauce over top of each bowl, then finish with some crispy cabbage, mushrooms, scallions, and chopped peanuts. Enjoy!

Notes

  • Instead of ground beef, you could also use ground pork, chicken, or turkey. If you are using a leaner meat, however, I would add 1 tbsp of olive oil to the meat mixture to prevent it from drying out. 
  • If you can’t find a variety pack of wild mushrooms, chanterelle, shiitake, oyster, or any full bodied mushroom would also work.
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