Teriyaki meatball noodles recipe
Created by The Tesco Recipes team
Try this meatball midweek meal for something that looks a bit fancy but is super-easy to make. The quick pickled cucumber adds zing, whilst the cashew nuts add crunch. A lively family meal!
See method- Serves 4
- Takes 20 mins
- 529 calories / serving
- Dairy-free
Ingredients
- 1 tbsp vegetable oil
- 12-pack Meat & Veg beef meatballs
- 180g pack teriyaki stir-fry sauce
- 1 cucumber portion, peeled into ribbons, watery core discarded
- ½ lime, juiced
- 250g pack fine egg noodles
- 250g frozen broad beans
- ¼ sweetheart cabbage, shredded
- 4 spring onions, finely sliced
- 25g roasted salted cashews, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2220kJ 529.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 63.1gProtein 26.9gFibre 5.5g
Method
- Heat the oil in a nonstick frying pan over a medium-high heat and fry the meatballs for 6-8 mins, turning regularly, until golden brown all over. Add the teriyaki sauce and bubble for 2-3 mins until the meatballs are coated and cooked through.
- Meanwhile, toss the cucumber ribbons in a bowl with the lime juice. Set aside to pickle.
- Boil the noodles and broad beans in a pan for 2-3 mins until the noodles are tender, then drain well.
- Divide the noodles and broad beans between 4 bowls. Top with the teriyaki meatballs and sauce, shredded cabbage and pickled cucumber. Scatter with the spring onions and cashews to serve.
- See more Family favourites
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
