Thai-pork-meatballs-with-vegetable-noodles

Thai pork meatballs with vegetable noodles

The delicate vegetable strips add vibrant colour and style to this mildly spiced dish

By , 20 October 2017

(11 votes)

Thai pork meatballs with vegetable noodles
  • 20 Mins
  • Serves: 4
  • Price: £1.38 per serving
Nutritional Info
Each 416g serving contains
  • Energy

    1949KJ

    466KCAL

    23%
  • Fat

    15.8g

    med

    23%
  • Saturates

    7.1g

    high

    36%
  • Sugars

    5.0g

    low

    6%
  • Salt

    1.66g

    med

    28%
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • 500g pack Butcher’s Selection Lean Pork Mince (Typically Less Than 5% Fat)
  • 2tbsp Asda Red Thai Curry Paste
  • 2tsp reduced-salt soy sauce
  • 1tsp Thai fish sauce
  • 1tsp rapeseed oil
  • 1 clove garlic, crushed
  • ½tsp crushed dried chillies (optional)
  • 200ml pouch Asda Reduced Fat Coconut Milk
  • 100ml hot chicken stock made with ½ Oxo Reduced-Salt Chicken Stock Cube
  • 2 courgettes, cut into long ribbons with a vegetable peeler
  • 150g Asda Oodles of Rice Noodles
Method
  • Mix the mince with 1tbsp of the curry paste, 1tsp soy sauce and the fish sauce. Shape into 16 meatballs.

  • Heat the oil in a nonstick lidded frying pan. Brown the meatballs on all sides.

  • Add the garlic and the remaining 1tbsp curry paste to the pan and cook for 1 min. Add the chillies, if you prefer more of a spicy kick, the remaining soy sauce, the coconut milk and the stock. Heat to a simmer.

  • Cover the pan with its lid. Simmer gently for 10 mins.

  • Fill a pan with boiling water and add the carrots and courgettes. Simmer for 1 min, then add the noodles and simmer for another 3-4 mins. Drain and serve with the meatballs.