Teriyaki meatballs noodle bowl

March can’t decide what season it’s in right now. One minute it’s freezing, the next it’s BBQ weather. Meanwhile, I’m indoors with a bit of a sore throat as I finally seem to have caught the winter bug. This easy lunch was great comfort food and filled me up right until dinner time.

Serves 2

  • 2 egg noodle nests
  • 2 tbsp veg oil
  • 10 pork and beef meatballs
  • 2 pak choi
  • 1 red chilli
  • 5 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger
  • 2 tbsp chilli sauce
  • 2 tsp cornflour

Cook the noodles following the packet instructions. Heat the oil in a large saucepan or wok. Fry the meatballs until brown all over.

Quarter the pak choi and deseed and chop the chilli. Add them to the meatballs and fry for a further 3 minutes.

In a bowl mix together the teriyaki sauce, honey, ginger, chilli sauce and cornflour. Add to the meatballs and fry for a few more minutes until meatballs are cooked through.

Drain the noodles and add to the meatballs. Stir everything together and make sure the noodles are coated in the sauce too. Serve.


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