Sticky Teriyaki Meatballs with Egg Noodles & Crunchy Stir Fry Veg

INGREDIENTS

• 600g Dunnes Stores Irish Beef & Pork Bolognese Meatballs
• 275g Dunnes Stores Fresh Egg Noodles
• 270g Dunnes Stores Tenderstem, Broccoli & Pak Choi Stir-Fry
• 2 Tbsp Sesame Oil
• 2 Red Chillies, finely sliced, plus extra to serve
• 4 Spring Onions, finely sliced, plus extra to serve
• 2 Tbsp Light Soy Sauce
• 2 Tsp Teriyaki Sauce
• Toasted Sesame Seeds, to serve

METHOD

1. Preheat a frying pan to medium heat and add half a tablespoon of sesame oil. Fry the meatballs for 10–12 minutes, or until browned and cooked through. Don’t rush this step—the more colour, the better the flavour. Remove the meatballs from the pan and set aside.
2. Add another half tablespoon of sesame oil to the pan and fry the red chilli and spring onions, reserving some for garnish.
3. Add the mixed vegetables to the pan and stir-fry slightly.
4. In the last two minutes, add another tablespoon of sesame oil, the light soy sauce, and teriyaki sauce. Let it bubble into a sticky coating.
5. Add the fresh egg noodles and toss to combine until hot and glossy.
6. Return the meatballs to the pan along with their resting juices. Toss gently, then sprinkle with toasted sesame seeds.
7. Finish and serve by scattering over extra sliced chilli, spring onion, and more toasted sesame seeds for crunch, plus a final drizzle of sesame oil.