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Asian Style Meatballs

Asian Style Meatballs

with Sticky Noodles and Peanuts

Family Friendly
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We love a good Meatballs with Noodles & Nuts and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenSoyaEggPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
serving amount
2
4
6

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

1 piece

Ginger

1 bunch(es)

Coriander

240 grams

Pork Mince

10 grams

Panko Breadcrumbs

(ContainsGluten)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

2 sachet

Ketjap Manis

(ContainsSoya)

2 unit(s)

Egg Noodle Nest

(ContainsGluten, Egg)

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

1 unit(s)

Lime

1 pack(s)

Mangetout

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3230 kJ
Energy (kcal)772 kcal
Fat34.0 g
of which saturates11.0 g
Carbohydrate78 g
of which sugars25.0 g
Protein39 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Mixing Bowl
Plate
Sieve
Frying Pan
Saucepan
Wok
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil on medium high heat. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press), peel and grate the ginger. Roughly chop the coriander (stalks and all), then roughly chop the peanuts. Zest and halve the lime.

2

Put the pork mince in a bowl, add the panko breadcrumbs and lime zest. Add a third of the soy sauce, half the ginger and a grind of pepper. Mix together with your hands until completely combined, then shape into small meatballs (5 per person). Pop them on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!

3

Add the noodles to the boiling water and simmer until tender, 4 mins. Once cooked, drain in a sieve, put them back in their pan and cover with cold water (to stop them cooking anymore).

4

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. Once hot, add the meatballs and fry, turning occasionally until browned on the outside and cooked through, about 10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Once cooked, transfer to a plate lined with kitchen paper to absorb any excess oil.

5

Add a little more oil to the pan along with the carrot and mangetout and stir-fry until softened, 3-4 mins. Drain your noodles again. Turn the heat to medium, add the garlic and remaining ginger to the veg, cook for 1 minute more. Add the ketjap manis to the pan along with the remaining soy sauce. Squeeze in half the lime juice and a splash of water. Add the meatballs and drained noodles, toss everything together. Cook until piping hot, 2-3 mins.

6

Serve in bowls with the coriander and peanuts sprinkled on top. Cut the remaining lime into wedges and serve on the side for anyone that likes things zesty! Enjoy!