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.
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.
Ingredients
1
Carrot
1
Garlic Clove
1
Coriander
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Lime
240
British Pork Mince
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Ginger Puree
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80
Mangetout
2
Ketjap Manis
(Contains Soya)
Nutritional information
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!
