- 250g dried medium egg noodles
- 12 fresh pork meatballs
- 300g pak choi
- 6 tbsp teriyaki sauce
- STEP 1
Cook the noodles following pack instructions. Add 2 tbsp sunflower oil to a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise 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.
Recipe from Good Food magazine, February 2017