Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams pork mince
- 1/2 cup gluten-free breadcrumbs
- 2 cloves garlic, crushed
- 1 egg, lightly beaten
- 2tablespoons sesame oil
- 1/3 cup Woolworths pure honey
- 2tablespoons gluten-free soy sauce
- 200grams rice vermicelli noodles
- 1/4 red cabbage, shredded
- 1/2 bunch small red radishes, sliced
- 3 spring onions, sliced
- 1/3 bunch coriander , leaves picked
- 1 long red chilli
Description
Transform your weeknight into an Asian street food fiesta with these delectable sticky meatballs and radish noodles – a quick gluten-free meal that's sure to impress.
Instruction tip
Use-it-up tip :Use leftover radish in stir-fries or roast and serve with pork sausages.
Method
Step 1 of 4
Combine pork, breadcrumbs, egg and half of the garlic in a bowl. Shape into 16 meatballs.
Step 2 of 4
Heat 1 tbs oil in a large non-stick frying pan. Cook meatballs, in batches, for 5 minutes or until browned and cooked. Return all meatballs to pan. Add honey, soy and 2 tbs water. Bring to the boil. Reduce heat and simmer for 2-3 minutes or until mixture thickens slightly.
Step 3 of 4
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain, then return to bowl. Add remaining oil, remaining garlic, cabbage, radish, half of the onion and half of the coriander and toss to combine.
Step 4 of 4
Slice chilli. Spoon noodles onto plates. Top with meatballs. Spoon over sauce. Serve sprinkled with remaining onion, remaining coriander and chilli.
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