Serves 4
Ingredients
1 bunch (approx. 200g) pak choy, halved lengthways
4 nests thick egg noodles
2 teaspoons oil
500g Beef & Pork Meatballs
½ cup (125ml) salt-reduced soy sauce
½ cup (125ml) Murin (Rice wine)
¼ cup (55g) brown sugar
40g minced garlic
25g minced ginger
Method
Bring a large saucepan of water to the boil over high heat. Add noodles and cook for 3 mins or until tender. Drain, then transfer noodles to a large heatproof bowl.
Heat oil in a medium frying pan over medium-high heat. Add the meatballs to the pan and brown. Reduce heat to medium-low and cook, turning occasionally, for 6-8 mins or until cooked through.
Mix soy sauce, murin and sugar in a small bowl and whisk until the sugar dissolves.
Add the garlic and ginger to the pan with meatballs and mix well. Increase heat to medium-high. Cook, stirring for 1 minute until aromatic. Add the soy sauce mixture and bring to a simmer. Cook for 2 mins or until the sauce thickens slightly. Add the pak choy and noodles. Cover and cook for 2 mins or until the pak choy is just tender and noodles are heated through.
Energy: 2711kJ (648 kcal)