INGREDIENTS
- 300 g Barker's Honey Soy Marinade
- 250g dried egg noodles
- 2 carrots, grated
- 1/4 cabbage, shredded
- 1/2 handful fresh coriander, chopped
- 1 Tbsp Rice Vinegar
- 1 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Mayonnaise
- 1 Tsp soy sauce
- 1 handful fresh parsley, chopped
Calories
731
Carbs
79.1g
Sugar
18.9g
Protein
24.6g
Fat
37.8g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat a film of oil in a large frying pan over medium heat. Fry the meatballs for 10–12 minutes, turning occasionally, until browned and cooked through. Reduce the heat, pour in the honey soy marinade and simmer for 2 minutes, turning to glaze.
- Meanwhile, cook the noodles according to packet instructions. Drain, then toss with sesame oil and a pinch of salt.
- In a mixing bowl, combine the carrot, cabbage and coriander. In a small bowl, mix the rice vinegar, mayonnaise and soy sauce, then stir into the slaw. Season to taste.
- Serve the meatballs on noodles with slaw alongside, sprinkle with parsley.
