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Teriyaki turkey meatball and soba stir-fry

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings


  • 3 green onions
  • 500g turkey mince
  • 3/4 cup fresh breadcrumbs
  • 1 egg
  • 270g packet soba noodles
  • 1 tablespoon vegetable oil
  • 1 large carrot, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, cut into matchsticks
  • 2/3 cup teriyaki sauce
  • 125g baby spinach
  • 1 tablespoon sesame seeds, toasted
  • Lemon wedges, to serve


  • 1
    Thinly slice 1/2 the onion. Finely chop remaining onion. Combine mince, breadcrumbs, egg and finely chopped onion in a bowl. Season with salt and pepper. Using clean hands, roll level tablespoons of mixture into balls.
  • 2
    Cook noodles following packet directions or until tender. Drain, reserving 1/2 cup cooking water. Refresh under cold water. Drain well.
  • 3
    Meanwhile, heat a wok over medium-high heat. Add 1/2 the oil. Swirl to coat. Cook meatballs, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate.
  • 4
    Heat remaining oil in wok over high heat. Add carrot, garlic and ginger. Stir-fry for 1 to 2 minutes or until carrot is just tender. Add sauce, reserved cooking water and meatballs. Stir-fry for 2 to 3 minutes or until meatballs are cooked through.
  • 5
    Add spinach, sliced onion and noodles. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through. Sprinkle with sesame seeds. Serve with lemon wedges.

Source: taste.com.au


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