Teriyaki turkey balls with soba noodles

Low in fat, high in protein and most certainly not just for Christmas, turkey also contains B6 and B12, two vitalityboosting vitamins that can help to ease insomnia. And as a food with a low glycaemic index (GI), turkey helps to increase your HDL (‘good’) cholesterol, which boosts your protection against cardiovascular disease.

436KCALS / 42G CARBS / 38G PROTEIN / 12G FAT / SERVES 4 / DAIRY-FREE

INGREDIENTS

400g turkey thigh mince 4 tbsp fresh breadcrumbs, white or brown

2 garlic cloves, crushed 1 tbsp vegetable oil 3 tbsp teriyaki sauce 1 tbsp runny honey 2 tsp white sesame seeds 150g soba noodles 150g sugar snap peas, julienned 1 medium carrot, peeled and julienned 1/2 lime, juiced, plus extra wedges, to serve

Handful of coriander leaves

METHOD

1 / Combine the turkey, breadcrumbs, half the garlic and plenty of seasoning in a large bowl. Now get your hands involved: grab a chunk and roll it into a meatball (about 20g each, if you’re measuring).

2 / Heat a splash of oil in a large frying pan over a medium-high heat. Add the meatballs and fry, turning regularly until golden and just cooked through (about 15 mins). Then add the remaining garlic, teriyaki sauce, honey and sesame seeds and let it bubble until the sauce has reduced and the meatballs are coated.

3 / Meanwhile, cook the soba noodles in boiling salted water, according to the packet instructions, adding the sugar snaps and carrot for the final minute of cooking. Drain, then rinse briefly under cold water and drain again.

4 / Add the noodle mixture to the meatball pan and toss to coat. Stir in the lime juice, sprinkle with coriander and serve with extra lime wedges for squeezing over. •