Thai meatball salad and sesame noodles
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 coriander, roughly chopped
Total fat 15g
Saturated fat 5g
Dietary fibre 5g
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.
Make it gluten free: Use rice noodles instead of hokkien noodles and check fish sauce is gluten free.
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