Sticky Honey & Soy Vietnamese Meatball Noodles
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 15 min | 15 min | Advanced |
Ingredients
- 1 packet Fantastic Thin Hokkien Fresh Noodles
For Meatballs
- 500g pork mince
- 1 garlic clove, finely chopped
- 1 tbsp finely chopped lemongrass
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
For Sauce
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup water
- 1 garlic clove, finely chopped
- 2 tbsp rice wine vinegar
- Juice from one lime
For quick pickled carrot
- 1 carrot, finely sliced
- ¼ cup sugar
- ¼ cup white vinegar
- ½ cup water
For Garnish
- 2 baby cos lettuce, halved
- 1 bunch coriander
- 1 bunch mint
- 2 limes, halved
- 1 continental cucumber, finely sliced
- 1 birds eye chilli, finely sliced
- ¼ cup chopped peanuts
-
Step 1
For pickled carrot, bring sugar, vinegar and water to the boil in a small saucepan. Place sliced carrot into a small bowl and pour over the pickling liquid. Set aside.
-
Step 2
Mix all the meatball ingredients, except for the oil, together in a medium bowl.
-
Step 3
Roll the mix into walnut-sized balls.
-
Step 4
Heat a large frypan over medium-high heat, add oil and meatballs and fry until browned and cooked through.
-
Step 5
Meanwhile, add the sauce ingredients into a small saucepan, bring to the boil and simmer for 2 minutes.
-
Step 6
Place the cooked meatballs into a bowl and pour over enough sauce to coat.
-
Step 7
Prepare the noodles according to packet instructions.
-
Step 8
To serve, divide noodles between four plates. Drain the carrots and arrange on the plates with the lettuce, cucumber, herbs and lime.
-
Step 9
Top with the meatballs, scatter with chilli and peanuts and drizzle with extra sauce.
Print & Share
Product Options
Sign up for to receive the latest recipes and promotions straight to your inbox.