| Prep 10 mins | Cook 20 mins | Serves 4 |
270 g packet ramen noodles
½ tsp sesame oil 1 tbsp peanut oil
2 x 420g packets beef meatballs
160 g teriyaki stir-fry sauce sachet
⅓ cup mirin (sweet Japanese rice wine)
2 tbsps rice wine vinegar
5-cm piece ginger, sliced
1 bunch Asian greens of choice, chopped
4 green onions, sliced, plus extra to serve
1 tbsp sesame seeds, toasted
1 Cook noodles following packet instructions. Toss in sesame oil and keep warm.
2 Meanwhile, in a wok or large frying pan, heat peanut oil on medium. Cook meatballs in two batches 4 to 5 mins each, tossing, until browned. Transfer to a plate.
3 Add teriyaki sauce, mirin, vinegar and ginger to pan. Bring to the boil. Return meatballs to pan and cook 4 to 5 mins, stirring occasionally, until sauce is sticky and meatballs are cooked.
4 Stir Asian greens, onions and sesame seeds through and cook 1 min until greens wilt slightly. Toss noodles through to serve. Sprinkle with extra onion.