The perfect midweek dinner, this dish will delight the whole family. Eat with chopsticks for a real Asian experience.
In a medium bowl combine the pork mince, spring onions, half the kecap manis and half of the garlic. Season with salt and pepper. Shape into tablespoon sized meatballs and set aside on a plate.
Cook the rice stick noodles according to packet instructions. Add the snow peas in the last 30 seconds of cooking. Drain reserving 1-2 tablespoons of cooking water.
Heat a splash of olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook for 4-5 minutes on each side or until cooked through. Transfer to a clean plate.
For the dressing, heat the remaining olive oil in the same frying pan over a medium heat. Add the long red chilli and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute or until fragrant. Add the roasted cashews and cook stirring for 2 minutes or until golden. Add the fish sauce, remaining kecap manis and the reserved cooking liquid. Remove from the heat.
To serve, divide the noodles among bowls and top with snow peas, meatballs and fresh coriander. Drizzle with the chilli dressing.
Nutritional analysis per serving (12 servings)
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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This recipe is a Hello Fresh recipe.
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