Teriyaki pork meatballs

You can use different veg in this, or add more if you have any that needs using up.

QServes 4

QPrep 1 min

QCook 13 mins

250g dried medium egg noodles 2 tbsp sunflower oil

12 pork meatballs

300g pak choi, quartered

6 tbsp teriyaki sauce

1 Pour boiling water over the noodles and leave to soak. Heat the oil in a frying pan over a medium heat and fry the meatballs for 3 mins until golden all over. Reduce the heat and cook for 6 mins more.

2 Turn up the heat, add the pak choi and cook for 3 mins. Stir through the teriyaki sauce and toss everything together with the drained noodles. Divide between bowls and serve.

PER SERVING 448 kcals, fat 15g, saturates 4g,

carbs 50g, sugars 6g, fibre 5g, protein 26g, salt 3.8g

1 Heat 1 tbsp oil in a large saucepan. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining oil in the pan with the pepper, onion and garlic. Fry over a medium heat for 8 mins, or until slightly golden. Add the vinegar and cook for 1 min.

2 Return the chicken to the pan with the paprika and stock. Bring to the boil, then reduce the heat to a simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, then serve with rice or crusty bread.

PER SERVING 329 kcals, fat 17g, saturates 3g,

carbs 8g, sugars 6g, fibre 4g, protein 34g, salt 0.7g