Sticky Honey & Soy Vietnamese Meatball Noodles

Serves Preparation Cooking Difficulty
4 15 min 15 min Advanced
  • 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
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  1. 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.

  2. Step 2

    Mix all the meatball ingredients, except for the oil, together in a medium bowl.

  3. Step 3

    Roll the mix into walnut-sized balls.

  4. Step 4

    Heat a large frypan over medium-high heat, add oil and meatballs and fry until browned and cooked through.

  5. Step 5

    Meanwhile, add the sauce ingredients into a small saucepan, bring to the boil and simmer for 2 minutes.

  6. Step 6

    Place the cooked meatballs into a bowl and pour over enough sauce to coat.

  7. Step 7

    Prepare the noodles according to packet instructions.

  8. Step 8

    To serve, divide noodles between four plates. Drain the carrots and arrange on the plates with the lettuce, cucumber, herbs and lime.

  9. Step 9

    Top with the meatballs, scatter with chilli and peanuts and drizzle with extra sauce.

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