Lemongrass pork meatballs with rice noodles
Juicy lean pork meatballs scented with lemongrass, ginger and lime, served on rice noodles with crunchy vegetables and herbs.
- Time40 min
- LevelMedium
- Costabout £2.00 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork with the lemongrass, garlic, ginger, pepper and ground coriander. Roll into 20 small balls.
- 2
Heat the oven to 200°C (180°C fan). Place the balls on a lined tray, brush with the oil and bake for 18 minutes until browned and cooked through.
18 min - 3
Cook the noodles following the pack, then rinse in cold water and drain well.
- 4
Stir the lime juice, sugar and chilli together for a dressing.
- 5
Divide the noodles between four bowls. Top with carrot, cucumber and the meatballs.
- 6
Spoon over the dressing and scatter with mint and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.