Glossy Turkey Meatballs

INGREDIENTS

• 400g turkey mince
• 1 tbsp reduced salt soy sauce
• 1 tbsp hoisin sauce
• 2cm piece of ginger, peeled and grated
• Sunflower oil, for frying
• 100g vermicelli or thai rice noodles
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 2 large carrots, peeled and shaved into ribbons
• 1 large courgette, shaved into ribbons
• 3 spring onions, finely shredded
• Sea salt and freshly ground black pepper
• Sesame seeds, to serve

METHOD

1. In a large bowl, mix the turkey mince with 1 teaspoon each of soy and hoisin sauce. Grate in the ginger, add in plenty of salt and pepper and mix to combine. Shape into 12 meatballs.
2. Heat a little oil in a non-stick sauté pan and fry the meatballs all over for about 5 minutes, until golden. Add the rest of the soy and hoisin and a little splash of water. Cover and steam for 1–2 minutes, then remove the lid and bubble until you have a sticky glaze.
3. Meanwhile, soak the noodles in boiling water for about 10 minutes, then drain and cool under cold running water. Tip into a bowl and toss with the sesame oil.
4. In another bowl, mix the rice vinegar with the carrots and courgette. Serve the noodles with the seasoned vegetables, the glossy, sticky meatballs, & scatter with the sesame seeds and spring onions.