Ingredients
- For the dressing:
- 1 clove garlic, minced
- 1 tsp brown sugar
- 2 tbsp warm water
- 3 tbsp fish sauce
- Juice of ½ a lime
- Pinch chilli flakes
- 2 tbsp toasted sesame oil
- For the salad:
- 2 packs rice noodles
- 2 carrots, roughly grated
- 150g edamame or peas
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- ¼ a red cabbage, finely shredded
- For the meatballs:
- 500g pork mince
- 2 cloves garlic
- 1 tsp grated ginger
- 2 tbsp fish sauce
- Large handful of coriander, roughly chopped
- Small handful mint, roughly chopped
- 2 spring onions, chopped or a small bunch chives, chopped
- 1 tsp green Thai curry paste
- Sesame seeds, to serve
1 First make the dressing. Mix all of the ingredients together in a jar and shake to combine. Set aside.
2 Cook the rice noodles according to packet instructions. Place in a large bowl along with the carrot, herbs, edamame and cabbage. Pour the dressing over the top and mix well. Set aside to allow all of the flavours to soak in.
3 Place the garlic, ginger, fish sauce, coriander, mint and spring onions or chives, and Thai curry paste in the bowl of a food processor and blitz till finely minced. Add the pork and mix until just combined. With wet hands, roll teaspoons of the mix into little 2cm diameter balls.
4 Add a small amount of oil to a non-stick pan. Fry the meatballs over a medium heat for four to five minutes, turning regularly till evenly browned and cooked through.
5 Divide the noodle salad between four bowls. Top with the meatballs and sprinkle sesame seeds on top. Serve right away.
