Ingredients
- 500g pork mince - meatballs
- 1 ½ Tblspn fish sauce - meatballs
- 1 Tblspn sugar - meatballs
- 2 garlic cloves minced - meatballs
- 1 Tblspn lemon grass (cut and ground) - meatballs
- ½ cup spring onion finely cut - meatballs
- 2 Tblspn fish sauce - dressing
- 5 tspn lime juice - dressing
- 5 tspn rice wine vinegar - dressing
- 1 garlic clove minced - dressing
- 3 Tblspn Water - dressing
- 2 Tblspn sugar - dressing
- 1 cup julienned Carrot - pickled carrot
- ½ cup rice wine vinegar - pickled carrot
- 1/3 cup sugar - pickled carrot
- 3 tspn salt - pickled carrot
- 1 cup warm water - pickled carrot
- Soba noodles
- Shredded lettuce
- Julienned cucumber
- Mint
- Coriander
- Beansprouts
- Fresh chilli sliced
- Vegetable oil
Method
- To make pickled carrot : Add the carrot, rice wine vinegar, sugar, salt and warm water (for pickled carrot) into a bowl and let sit for at least an hour.
- To make the meatballs : Slice the bottom white part of the lemongrass as finely as possible, then grind in a spice grinder to a fine powder.
- Add all the meatball ingredients to a bowl and mix thoroughly.
- Make into small flat-sided meatballs/mini patties.
- Fry in a pan with a little vegetable oil until brown on both sides and cooked in the middle.
- To make the dressing/ sauce : Add all dressing ingredients into a bowl and stir. (you can add sliced chilli to this too)
- Cook noodles as per instructions on packet. Strain and cool under running water.
- To serve: Top noodles with pickled carrot, julienned cucumber, sliced lettuce, mint, coriander, beansprouts, chilli and meatballs. Drizzle sauce over and toss. Enjoy!
Product used in recipe
- Squid Brand - Fish Sauce
- Obento - Rice Wine Vinegar
- Hakubaku - Organic Soba Noodle
