Yield: 4
Contents
Sticky Barbecue Meatballs with Asian Greens
Ready in just 17 minutes this sticky barbecue meatball and noodle bowl is a weeknight winner.
Prep Time
7 minutes
Cook Time
10 minutes
Total Time
17 minutes
Ingredients
- 450g bought beef meatballs
- 375g pkt Singaporian noodles
- 175g pkt Chinese BBQ Stir Fry Sauce
- 5 green shallots, cut into 6cm lengths
- 4 baby buk choy, chopped
- 1 bunch gai lan (Chinese broccoli), chopped into 6cm lengths
- 3 teaspoons sesame oil
- toasted sesame seeds (optional) to serve
Instructions
- Spray a large non-stick pan with oil. Place over medium-high heat. Add beef. Cook, shaking pan often, for 3-4 minutes or until golden and cooked. Add sauce. Simmer for 2 minutes. Add noodles and up to 125ml (1/2 cup) water. Stir gently until noodles are softened and coated.
- Meanwhile, heat a wok or non-stick frying pan over medium-low heat. Add oil and shallot. Cook for 30 seconds. Add gai lan, buk choy. Stir-fry, adding a splash of water, for 1-2 minutes or until tender crisp.
- Divide greens among serving bowls. Top with meatballs and sauce. Scatter with sesame seeds, if using, to serve.
Notes
Switch it: Choose varieties of meatballs with added vegetables.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 136Total Fat 6gSaturated Fat 3gCarbohydrates 51.5gFiber 4g
