Vietnamese meatball noodles 

Week 3, Saturday

Serves: 4

Time: 30 minutes

Difficulty: Easy

Vegetarian swap: swap sausages for 8 Quorn sausages


  • 1 tsp veg oil
  • 8 Farmstead sausages, with the contents taken out of the skin and rolled into balls.
  • 2 tsp grated ginger
  • 2 tsp crushed garlic
  • 2 spring onions finely chopped
  • 100g tenderstem broccoli chopped into small pieces.
  • 1.5 tbsp sesame seeds
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 300g vermicelli noodles
  • 1/2 finely chopped chilli
  • 1 lime


  • 1. Mix the sesame seeds, ginger, garlic, honey, soy sauce and chilli together in a small bowl.
  • 2. Add the noodles to boiling water and allow to soften.
  • 3. Place a hot wok on a medium high heat, add the oil and then the meat balls, you want to cook these and keep them turning for around 7 mins until you have colour on all the sides and they are piping hot in the middle.
  • 4. Add the broccoli and keep on a high heat for around 2 mins.
  • 5. When cooked add the noodles to the meatballs along with a splash of the noodle water, then stir together and mix in the chilli honey and soy mixture.
  • 6. Serve and squeeze the lime juice into each dish along with the spring onions.


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