Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep meatballs
Finely slice the springonion. Crumble the patties into a large bowl. Add the panko bread crumbs, gingerpowder, springonion, brownsugar and the first load of soy sauce. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10/15/20 pieces and shape each piece into a meatball. Refrigerate.
2 Make sauce
Peel and mince the garlic into a bowl. Squeeze the limes into the bowl. Add the sweetchillisauce and the second load of soysauce. Mix with a splash of cold water, season with salt and set aside.
Tip!Making the sauce in advance takes the harsh edge off the raw garlic.
Finely chop the peanuts. Peel and slice the carrot into thin matchsticks. Wash and separate the Bostonlettuce. Finely slice the chilli. Pick the coriander and mint leaves.
4 Soak vermicelli
Add the ricevermicelli to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 4-5 min. Drain once tender and run under cold water to stop them from sticking together.
5 Fry meatballs
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5 min or until browned all over. Cover with a lid and cook for 2 min further or until cooked through.
Divide the individual components among bowls or plates and enjoy either as a salad or as finger food (wrap a meatball, some noodles, herbs, carrots and peanuts in a lettuce leaf before dipping the lot in the sauce).