Asian Style Meatballs
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Asian Style Meatballs

Asian Style Meatballs

with Sticky Noodles and Peanuts

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:
Peanut
Cereals containing gluten
Soya
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

1

Garlic Clove

1

Ginger

1

Coriander

25

Salted Peanuts

(Contains Peanut May contain Nuts)

1

Lime

240

Pork Mince

10

Panko Breadcrumbs

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80

Mangetout

50

Ketjap Manis

(Contains Soya)

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Nutritional information

Energy (kcal)772 kcal
Energy (kJ)3230 kJ
Fat34 g
of which saturates11 g
Carbohydrate78 g
of which sugars25 g
Protein39 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Plate
Mixing Bowl
Sieve
Grill Pan
Wok
Medium Saucepan

Instructions

Prep
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.

Make the Meatballs
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!

Noodle Time
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).

Fry the Meatballs
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.

Combine
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.

Finish
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!