Soy, Ginger & Lime Meatballs
with Sticky Noodles and Peanuts
These delicious Soy, Ginger & Lime Pork Meatballs have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Carrot
1
Garlic Clove**
1
Ginger
1
Coriander
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
1
Lime
240
British Pork Mince
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
2
Egg Noodle Nest
(Contains: Cereals containing gluten, Egg)
80
Mangetout
50
Ketjap Manis
(Contains: Soya)
Utensils
Instructions
Bring a large saucepan of water to the boil on medium-high heat with 1/2 tsp salt. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all), then roughly chop the peanuts. Zest and halve the lime.
Put the pork mince in a bowl, add the panko breadcrumbs, a third of the soy sauce, half the ginger puree 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: Wash your hands and equipment after handling raw mince.
When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
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.
Add a little more oil to the pan along with the carrot and mangetout and stir-fry until softened, 3-4 mins. Turn the heat to medium, add the garlic and remaining ginger puree to the veg, then cook for 1 min more. Stir in 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, lime zest and cooked noodles, then toss everything together. Cook until piping hot, 2-3 mins.
Serve your meatball stir-fry in bowls with the coriander and peanuts sprinkled on top. Cut the remaining lime into wedges and serve on the side for squeezing over. Enjoy!
