BUN CHA WITH SIZZLING MEATBALLS

PREP 15 MINS COOK 15 MINS SERVES 2 (AS A MAIN)

60g vermicelli rice noodles Handful bean sprouts

2 Little Gem lettuces, core

removed and torn

50g sugar snap peas, blanched 1 carrot, coarsely grated

½ small bunch mint, leaves torn ½ small bunch Thai basil or

regular basil

3 tsp olive oil

MEATBALLS

250g lean pork mince

1 clove garlic, crushed

4cm piece ginger, grated ½ red chilli, finely chopped 1 tsp fish sauce

Freshly ground black pepper

DRESSING

2 tsp fish sauce

2 tsp rice wine vinegar 1 Tbsp brown sugar Zest and juice of 1 lime

1 To make the meatballs, combine the mince, garlic, ginger, chilli and fish sauce in a large bowl. Season with pepper. Mix to combine. Form into 9 balls. Place in the fridge for 15 minutes.

2 Cook the noodles in a small saucepan of boiling water, following packet directions. Drain really well and run under cold water until completely cold. Drain again.

3 Dressing; whisk all the ingredients in a small bowl.

4 Divide the noodles between plates and put all the vegetables in piles on the top. Spoon over ¾ of the dressing and top with herbs. Place in the fridge to chill.

5 Heat the oil in a medium nonstick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 8-10 minutes until well browned and cooked through.

6 Remove the bowls from the fridge. Place the meatballs on top and spoon over the remaining dressing and a few more herbs.

Nutrition info

PER SERVE 1910kJ, protein 35g, total fat 13g (sat. fat 3g), carbs 47g, fibre 9g, sodium 887mg • Carb exchanges 3• GI estimate low • Gluten free