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Fragrant pork meatballs with rice noodles
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200g pack vermicelli rice noodles
3 tbsp sweet chilli sauce, plus extra to serve
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.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Mar 29 17:15:40 BST 2018.