Notes
Ingredients
250g turkey mince
1/2 tbsp. soy sauce
1/2 tbsp. hoisin sauce
2cm ginger, grated/1 tsp. ginger paste/easy ginger
light olive oil/vegetable oil
50g vermicelli rice noodles
1 tsp. sesame oil
1 carrot, peeled and shaved into ribbons
1/2 courgette, peeled and shaved into ribbons
2 spring onions, finely chopped
Method
Combine the turkey mince, 1 tsp. soy sauce, 1 tsp. hoisin sauce, ginger, salt & pepper. Mix thoroughly and shape into 6 meatballs.
Soak the noodles in boiling water for 10 minutes, then drain and cool under cold running water. Set aside.
Heat a drizzle of oil in a frying pan and add the meatballs, frying on all sides for around 5 minutes, until golden.
Add the remaining soy sauce and hoisin sauce and a splash of water. Cover and cook for 1-2 minutes, then remove the lid and let the sauce bubble until you have a sticky glaze.
Meanwhile, combine the drained rice noodles with the sesame oil, rice vinegar, carrot and courgette.
To serve, top the noodle salad with the sticky meatballs and top with the spring onions.