Eat

Teriyaki & Ginger Meatballs With Noodles

Cook noodles following packet instructions. Toss in sesame oil and keep warm.

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| 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.