RECIPE OVERVIEW
Ingredients Add to Shopping List
Serves: 4 people
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-
1 pinch Black Pepper
-
600 ml Chicken Stock Cube
-
1 tbsp Fish Sauce
-
1 clove Garlic
finely chopped -
1 - Pak Choi
quartered -
200 g Rice Noodles
-
1 tbsp Soy Sauce
-
1 - SuperValu Chillies
red, deseeded and finely chopped -
2 tbsp SuperValu Fresh Coriander
chopped -
3 cm SuperValu Fresh Ginger
peeled and grated -
1 pinch SuperValu Salt
-
4 - SuperValu Scallions
cut in half -
450 g SuperValu Turkey Mince
Method
- Cook the noodles according to the packet instructions. Drain and set aside.
- Combine the turkey, garlic, chilli and ginger in a bowl, then stir in the soy sauce and season with salt and pepper. Shape the mixture into walnut-sized meatballs.
- Pour the stock and fish sauce into a pan and bring to the boil. Reduce the heat, add the meatballs and cook for 3 to 4 minutes. Add the pak choi and spring onions and simmer for 5 minutes. Add the cooked noodles to the stock and heat through for a further 2 minutes.
- Divide between four serving bowls and sprinkle with some chopped fresh coriander. Serve immediately.
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