Meatballs work well with Asian flavours and are a great way to build a dish around ready made basics such as noodles and stir fry veggies. When I am shopping for ingredients I look for ways to keep meals simple but interesting and there are some great short cuts you can take like the recipe here.
500g pork meatballs
¼ cup hoi sin sauce
1 lime, juice
Pinch dried chilli flakes
1 pack of fresh or frozen stir fry veggies
300g fresh egg noodles
- Bring a pot of water to the boil, add noodles and cook for 1 minute to heat through. Drain and set aside.
- In a large pan, heat a drizzle of oil over medium heat. Cook the meatballs, turning regularly until browned on all sides. Remove from pan.
- Return pan to high heat, add vegetables and cook stir often until bright in colour and still crisp. Add sauce, chilli and lime.
- Return meatballs to the pan with the noodles and toss to coat in sauce and warm through.
- Divide between plates and serve.
- Premade meatballs are readily available in most large supermarkets. If not, use sausages cut into bite size pieces.
- Fresh noodles are already cooked and only need warming through. Boiling them for more than a minute will make them too soft and they will fall apart.
- Beef or chicken meatballs can be used in place of pork
- Tofu can be used to replace meat for a vegetarian option
- Chop up fresh veggies such as carrots, snow peas, beans, buk choy if a mix is not available
- Dried noodles can be used in place of fresh, cook according to directions on pack