Thai meatball salad and sesame noodles

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

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600g lean beef mince
1 red chilli, finely chopped
1 tablespoon crushed ginger
1 tablespoon fish sauce
2 tablespoons sesame seeds
2 x 200g packs fresh hokkien noodles
2 teaspoons sesame oil
3 carrots, thinly sliced using a potato peeler or a julienne peeler
1 large telegraph cucumber, thinly sliced using a potato peeler or a julienne peeler (about 3 cups)
2 x 100g packs sugar-snap peas
2 fresh limes, juice
large handful coriandercilantroX, roughly chopped

Instructions

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1 Combine mince with chilli, ginger and fish sauce and roll into even-sized meatballs. Make 20 balls (5 per serve).

2 Heat a large non-stick frying pan on a high heat. Add the meatballs and cook, turning for 10 minutes until cooked through. Add the sesame seeds and toss well. Remove from the heat.

3 Cook the noodles following packet instructions then drain and stir through sesame oil. In a large bowl toss together the carrot, cucumber, sugar snap peas, lime juice and noodles.

4 Serve meatballs on top of salad and sprinkle with coriander and extra sesame seeds.

Variations

Make it gluten free: Use rice noodles instead of hokkien noodles and check fish sauce is gluten free.

Nutrition Info (per serve)

Calories 455 cal

Kilojoules 1900 kJ

Protein 43 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 6 g

Dietary fibre 5 g

Sodium 580 mg

Calcium 90 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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