zoom Fragrant pork meatballs with rice noodles

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    Fragrant pork meatballs with rice noodles

    • Gluten Free
    • Preparation time: 20 minutes, plus soaking
    • Cooking time: 10 minutes
    • Total time: 30 minutes, plus soaking

    Serves: 4


    200g pack vermicelli rice noodles
    3 tbsp sweet chilli sauce, plus extra to serve
    2 limes
    500g essential Waitrose British pork mince
    30g fresh root ginger, grated
    2 garlic cloves, crushed
    3 essential Waitrose salad onions, finely chopped, plus extra sliced to serve
    2 tbsp finely chopped coriander, plus extra to serve
    2 tbsp finely chopped mint, plus extra to serve
    1 tbsp groundnut oil
    2 essential Waitrose little gem lettuces, leaves separated
    1 large carrot, shredded or cut into matchsticks


    1. Soak the vermicelli noodles according to pack instructions and refresh in cold water; drain. Combine the chilli sauce and juice of 1 lime in a bowl and toss through the noodles; set aside.

    2. Combine the pork mince, ginger, garlic, chopped salad onions and chopped herbs in a bowl. Use slightly wet hands to form the mixture into about 20 small balls.

    3. Heat the oil in a large non-stick frying pan and cook the meatballs over a medium-high heat for 8-10 minutes, turning frequently until browned and cooked through. Squeeze over the juice of ½ lime.

    4. Meanwhile, divide the noodles, lettuce, carrot, sliced salad onions and extra herbs between bowls. Cut the remaining ½ lime into wedges. As soon as the meatballs are cooked, serve them on top of the noodles and salad, with the lime wedges and extra sweet chilli sauce.

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue


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