Get slicing to make a tasty South East Asian-style noodle salad, and top with fragrant little meatballs to serve.
Mix pork mince, egg, Chinese 5 spice and coriander stems in a large bowl. Roll into meatballs (about 1 tbs each). Heat a large non-stick frying pan over medium heat. Lightly spray with olive oil spray. Cook the meatballs for 6-8 minutes, turning occasionally, or until golden and cooked through.
Meanwhile, place the noodles in a heat-proof bowl and cover with boiling water. Leave to soak for 5 minutes, drain and set aside to cool.
In a large bowl, combine noodles, carrot, bean sprouts, zucchini, mint, coriander and chilli. Combine the fish sauce, sugar, lime juice and oil in a small bowl. Pour over the dressing and toss to coat.
Divide the noodle salad among serving bowls and top with the meatballs. Serve with lime wedges.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0.8|
|Healthy Fats & Oils||0.3|
|Total fat||9.8 g|
|- Saturated fat||2.9 g|
|Total carbohydrates||27.6 g|
|- Total sugars||9.3 g|