Try this My Food Bag Asian pork meatballs with stir-fried noodles recipe, or contribute your own.
Suggest a better descriptionTurn BBQ on if using bbq. Bring kettle to boil.
Mix all meatball ingredients together until well combined. Roll into small 2-3cm diameter balls and flatten them slightly (this helps them to cook evenly). Set aside in the fridge fro 10 minutes to firm up.
Peel and crush garlic; peel and dice carrot; dice courgette; finely shred cabbage (there should be about 3 cups). Place noodles in a heatproof bowl and cover with boiling water- leave for 1-2minutes to soften, then drain and set aside.
Heat a drizzle of oil in a large fry-pan on medium heat (or use the BBQ). Cook meatballs for about 2-3minutes each side, or until well browned and cooked through. Drain on a paper towel.
Heat a drizzle of oil in a wok or large fry-pan on medium to high heat (or use BBQ). Stir-fry vegetables in 2-3 batches until just cooked (cooking in batches to allow them to remain crispy rather than wilted). Add noodles, soy sauce and sweet chilli sauce and toss for 2 minutes until hot through.
Serve with a squeeze of lemon.
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Serving Size: 1 Serving (1789g) | ||
Recipe Makes: Servings | ||
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Calories: 1628 | ||
Calories from Fat: 157 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 294mg | 90 % | |
Sodium 307.1mg | 11 % | |
Potassium 4555.7mg | 120 % | |
Total Carbohydrate 310g | 91 % | |
Dietary Fiber 25.1g | 100 % | |
Sugars, other 284.9g | ||
Protein 68.3g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1628
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