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Ingredients
- vermicelli rice noodles 2 nests
- bean sprouts a handful, blanched
- Little Gem lettuces 2, cored and torn
- sugar snap peas a handful, blanched
- carrot 1, shredded
- mint ½ a small bunch, leaves torn
- thai basil or regular basil ½ a small bunch
MEATBALLS
- pork mince 250g
- garlic 1 clove, crushed
- ginger thumb-sized piece, grated
- red chilli 1⁄2, finely chopped
- fish sauce 1 tbsp
- vegetable oil 1 tbsp
DRESSING
- fish sauce 1 ½ tbsp
- soft light brown sugar 1 ½ tbsp
- limes 1½, zested and juiced
Method
-
Step 1
Tip the mince, garlic, ginger, chilli and fish sauce into a large bowl. Season lightly, mix well and form into 9 balls. Chill for 15 minutes.
-
Step 2
Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
-
Step 3
Whisk together the dressing ingredients.
-
Step 4
Divide the noodles between plates and put all the vegetables in piles on top. Spoon over 3⁄4 of the dressing and top with herbs. Chill.
-
Step 5
Heat the oil in a frying pan over a medium heat, then fry the meatballs for 8-10 minutes or until well browned and cooked through.
-
Step 6
Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.
Nutritional Information
- Kcals 308
- Fat 12.3g
- Saturates 3.4g
- Carbs 26.3g
- Sugars 14.2g
- Fibre 4.2g
- Protein 20.8g
- Salt 2.7g
