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Ingredients :
For the sauce:
1 tablespoon cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2-3 tablespoons sambal oelek (chili paste)
Zest and juice of 1 lime (+ extra for serving)
For the dumplings:
1 pound minced chicken or turkey
1 inch (2.5cm) grated fresh ginger
2 cloves garlic, minced or grated
Black pepper
3 tablespoons extra-virgin olive oil (+ a little for shaping the dumplings)
Vegetables and Sides:
2 medium shallots, sliced or diced
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry the ravioli for 4 to 5 minutes, turning 2 to 3 times, until golden brown. Remove from pan.
Add scallions, bell peppers and peanuts to the same pan and boil 2 to 3 minutes until the peppers begin to grill. Then pour the sauce mixture into the pan. Return the ravioli, bring to a boil and cook 5 minutes to thicken the sauce. Remove from heat and stir in the basil.
Noodle Preparation:
Cook the rice noodles according to the package directions. Pick them and toss with a drizzle of olive oil and roasted sesame seeds.
Serving :
Break the noodles into bowls and toss the ravioli on top. Top with fresh herbs, lime zest and, if desired, mango-chile sauce.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings : 4
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