Serves: 4
Time to make: 35 Minutes
Total cost: $4.85 per serve (at time of publication)
Ingredients
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3 medium carrots, peeled
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500g lean pork mince
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2 tablespoons chopped coriander leaves
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3 teaspoons grated ginger
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1 long red chilli, deseeded, finely chopped
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1 tablespoon gluten-free fish sauce, plus 1 teaspoon extra
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150g rice vermicelli noodles
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2 tablespoons lime juice
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1 tablespoon brown sugar
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120g mixed salad leaves
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1 medium Lebanese cucumber, thinly sliced
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1 x 250g punnet cherry tomatoes, halved
Instructions
Step 1
Finely grate one carrot. Cut the remaining carrots into thin matchsticks. Combine the pork mince, grated carrot, coriander, 2 teaspoons of grated ginger, half of the chilli and the extra teaspoon of fish sauce in a large bowl. Using clean hands, mix until well combined. Roll tablespoons of the mixture into 20 meatballs.
Step 2
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes, or until the noodles are softened. Refresh under cold running water. Drain.
Step 3
Spray a large non-stick frying pan with olive oil and place over medium heat. Cook meatballs, turning, for 8 minutes, or until the meatballs have become golden and cooked through.
Step 4
Meanwhile combine fish sauce, lime juice, sugar, and remaining chilli and ginger in a small bowl; stir to dissolve sugar. Add sauce to meatballs and toss to combine. Simmer for 30 seconds.
Step 5
Divide noodles, carrot sticks, salad leaves, cucumber and tomatoes between four serving bowls. Top each with 5 meatballs and drizzle with the sauce. Serve garnished with extra coriander.
