Rice noodles with sweet-chilli meatballs
By á-116
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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
Details
Servings 3
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.
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