Rice noodles with sweet-chilli meatballs Recipe

3

Ingredients

800 g pork mince
2-3 cm piece ginger, grated
2 garlic cloves, finely chopped
60 ml sweet chilli sauce, plus extra to serve
4 tbsp finely chopped coriander leaves
200 g thin rice stick noodles (vermicelli)
1/2 cucumber thickly sliced
5 tbsp mint leaves

Preparation

Step 1

Preheat the oven to 180C

Lightly grease a baking tray. Use your hands to mix the pork, ginger, garlic, 20ml sweet chilli sauce and half the coriander in a bowl. Roll into walnut sized balls the bake on the tray for 20 minutes or until golden.

Place the remaining sauce in a bowl. Use tongs to dip the meatballs in the sauce to coat, them return them to the oven for 5 minutes.

Meanwhile, cook the noodles. Drain and refresh in cold water. Combine the cucumber and mint in a bowl. Divide the noodles among serving bowls. Serve topped with the meatballs and cucumber mix with extra sauce to drizzle if desired.