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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.
Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
Whisk together the dressing ingredients.
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.
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.
Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.