Soy, Ginger & Lime Pork Meatballs
with Sticky Noodles
This delicious Soy, Ginger & Lime Pork Meatballs has 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
Ginger
1
Coriander
1
Lime
240
British Pork Mince
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150
Sugar Snap Peas
50
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50
Water for the Sauce
¼
Salt for the Meatballs
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil on medium-high heat. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press), peel and grate the ginger. Roughly chop the coriander (stalks and all). Zest and halve the lime.
Put the pork mince into a large bowl. Add the panko breadcrumbs, salt for the meatballs (see ingredients for amount), half the ginger and a grind of pepper. Mix together with your hands until completely combined, then shape into small meatballs (5 per person). Pop them onto a plate. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the noodles to the pan of boiling water and simmer until tender, 4 mins, then drain in a colander. 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, 10-12 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 (now empty) pan along with the carrot and sugar snap peas and stir-fry until softened, 3-4 mins. Turn the heat to medium, add the garlic and remaining ginger to the veg, cook for 1 min more. Add the ketjap manis, soy sauce and water for the sauce (see ingredients for amount) to the pan. Squeeze in half the lime juice. Add the meatballs, lime zest and cooked noodles, then toss everything together. Cook until piping hot, 2-3 mins.
Serve the meatballs and noodles in your bowls with the coriander sprinkled on top. Cut the remaining lime into wedges and serve alongside for squeezing over. Enjoy!
