Name: Sticky Honey & Soy Vietnamese Meatballs
Prep time: 20 min
Cook time: 20 min
Ingredients: 450g Fantastic Thin Hokkien Fresh Noodles; Meatballs; 500g pork mince; 1 garlic clove, finely chopped; 1 tbsp finely chopped lemongrass; 1 tbsp grated ginger; 2 tbsp soy sauce; 1 tsp sugar; 2 tbsp vegetable oil; For Sauce; ¼ cup soy sauce; ¼ cup honey; ¼ cup water; 1 garlic clove, finely chopped; 2 tbsp rice wine vinegar; juice from one lime; For quick pickled carrot; 1 carrot, finely sliced; ¼ cup sugar; ¼ cup white vinegar; ½ cup water; For garnish; 2 baby cos lettuce, halved; 1 bunch coriander; 1 bunch mint; 2 limes, halved; 1 continental cucumber, finely sliced; 1 birds eye chilli, finely sliced; ¼ cup chopped peanuts

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Recipes

Sticky Honey & Soy Vietnamese Meatballs

Serves 4

Preparation 20 min

Cooking 20 min

Difficulty Easy

Fresh, vibrant and irresistibly sticky, these Honey & Soy Vietnamese Meatball Noodles are a guaranteed crowd-pleaser.

Juicy pork meatballs are glazed in a sweet–savory sauce, paired with bouncy thin Hokkien noodles and bright, crunchy pickled carrot. With fresh herbs, crisp lettuce, cucumber and a squeeze of lime, every bowl is bursting with colour and flavour. A lively, feel-good dish that’s as fun to build as it is to eat.

Product in this recipe

Fresh Noodles Hokkien Thin

Thin Hokkien Vietnamese Meatball Noodles

Ingredients

450g Fantastic Thin Hokkien Fresh Noodles

Meatballs

500g pork mince
1 garlic clove, finely chopped
1 tbsp finely chopped lemongrass
1 tbsp grated ginger
2 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil

For Sauce

¼ cup soy sauce
¼ cup honey
¼ cup water
1 garlic clove, finely chopped
2 tbsp rice wine vinegar
juice from one lime

For quick pickled carrot

1 carrot, finely sliced
¼ cup sugar
¼ cup white vinegar
½ cup water

For garnish

2 baby cos lettuce, halved
1 bunch coriander
1 bunch mint
2 limes, halved
1 continental cucumber, finely sliced
1 birds eye chilli, finely sliced
¼ cup chopped peanuts

Method

For pickled carrot, bring sugar, vinegar and water to the boil in a small saucepan. Place sliced carrot into a small bowl and pour over the pickling liquid. Set aside.
Mix all the meatball ingredients, except for the oil, together in a medium bowl.
Roll the mix into walnut sized balls.
Heat a large frypan over med/ high heat, add oil and meatballs and fry until browned and cooked through.
Meanwhile, the sauce ingredients into a small saucepan, bring to the boil and simmer for 2 minutes.
Place the cooked meatballs into a bowl and pour over enough sauce to coat.
Prepare the noodles according to packet instructions.
To serve, divide noodles between four plates. Drain the carrots and arrange on the plates with the lettuce, cucumber, herbs and lime.
Top with the meatballs, scatter with chilli and peanuts and drizzle with extra sauce.