https://www.lifestylefood.com.au/recipes/25920/vietnamese-pork-meatballs-with-vermicelli-noodle-salad

LifestyleFOOD.com.au

These delicious pork meatballs from My Food Bag will soon become a regular on your dinner table.

Ingredients

  • Vietnamese pork meatballs   

  • 650g Asian pork mince  

  • Vermicelli noodle salad        

  • 150g vermicelli noodles

  • 1 pack red cabbage carrot slaw mix

  • 1 tomato, diced

  • ¼ cup roughly chopped mint    

  • Dressing

  • 3 tablespoons soy sauce

  • 1 teaspoon fish sauce

  • 2 tablespoons sweet chilli sauce

  • 1 tablespoon vinegar

  • 1 tablespoon water

  • 1 tablespoon finely chopped mint

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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