Thai meatball salad and sesame noodles

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

Photographer: Melanie Jenkins

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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 455cal

Kilojoules 1900kJ

Protein 43g

Total fat 15g

–Saturated fat 5g

Carbohydrates 40g

–Sugars 6g

Dietary fibre 5g

Sodium 580mg

Calcium 90mg

Iron 7.5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT