Vietnamese Pork Meatballs with Vermicelli Noodle Salad

0:15 PREP • 0:20 COOK
12 Ingredients
Serves 4

4

Method

1.

Bring a full kettle to the boil.
2.

Using damp hands, roll a heaped tablespoon of mince into balls and fatten slightly (this helps them to cook more evenly). Repeat with remaining mince (mixture will make about 20 meatballs).
3.

Heat a drizzle of oil in a large fry-pan on medium heat and cook meatballs in batches for 2 minutes each side until cooked through. Set aside and cover with tinfoil to keep warm.
4.

While meatballs are cooking, place noodles in a large, heat-proof bowl and cover with boiling water. Leave to soak for 8 minutes, drain, rinse under cold water and drain again.
5.

Combine dressing ingredients in bowl used to cook noodles, add slaw mix, tomato and mint and toss to combine.
6.

To Serve, divide noodle salad between plates and top with meatballs.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 486kj
Fat Total 21g
Saturated Fat 7g
Protein 38g
Carbohydrate 32g
Sugar 3g
Sodium 875mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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