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Rainbow noodle salad with meatballs

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 green onions
  • 250g pork mince
  • 1/3 cup panko breadcrumbs
  • 1 egg yolk
  • 1 small garlic clove, crushed
  • 1cm piece fresh ginger, finely grated
  • 2 teaspoons extra virgin olive oil
  • 1/2 x 250g packet long life noodles
  • 1 cup shredded iceberg lettuce
  • 1 cup shredded red cabbage
  • 1/2 small carrot, grated
  • 2 baby cucumbers, thinly sliced
  • 1/2 teaspoon sesame seeds, toasted

Honey soy dressing

  • 1 tablespoon rice wine vinegar
  • 2 teaspoons lemon juice
  • 2 tablespoons salt-reduced soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil


  • 1
    Finely chop 1/2 the onion. Combine mince, breadcrumbs, egg yolk, garlic, ginger and chopped onion in a bowl. Roll level tablespoons of mixture into 12 balls. Place on a plate. Refrigerate for 15 minutes.
  • 2
    Heat oil in a large, deep frying pan over medium heat. Cook meatballs, turning, for 10 minutes or until browned and cooked through. Set aside to cool.
  • 3
    Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain well. Place in a bowl. Using kitchen scissors, roughly chop.
  • 4
    Make Honey Soy Dressing: Place all ingredients in a bowl. Stir until honey has dissolved. Transfer to 4 x 1-tablespoon- capacity airtight containers. Refrigerate until required.
  • 5
    Thinly slice remaining onion. Add onion, lettuce, cabbage, carrot and cucumber to noodles. Toss to combine. Sprinkle with sesame seeds. Place salad and meatballs in separate airtight containers. Refrigerate until required. Divide salad and meatballs among lunchboxes. Add dressing containers. Drizzle with dressing just before eating.

Source: taste.com.au


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