Ingredients
- 500 grams pork mince
- 1 cup panko breadcrumbs (75 grams)
- 1 egg, lightly whisked
- 300 grams honey soy sauce, (MAGGI Marketplace Honey Soy Stir Fry infusion paste finishing sauces), separated (2 x 150 gram packets)
- 2 tablespoons vegetable oil
- 180 grams ramen noodles, dried
- 2 teaspoons sesame oil
- 400 grams red cabbage, shredded
- 2 carrots, peeled and cut into long matchsticks
- 2 Lebanese cucumbers, peeled into ribbons
- 1 large avocado, stoned and peeled and thinly sliced
- 1 cup mint leaves
- 1 tablespoon soy sauce
- 2 teaspoons sesame seeds, toasted
- Lime halves, to serve
How to Make
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Step 1: Combine mince, breadcrumbs, egg and 1 MAGGI infusion paste in a large bowl and season and then roll 1-tablespoon portions of mixture into balls.
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Step 2: Heat the vegetable oil in a large frying pan over medium-low heat and cook the meatballs, turning, for 10 mins or until golden and cooked through and then add the remaining MAGGI infusion paste and the 2 MAGGI finishing sauces and cook, stirring, for 1 min or until mixture is heated through and well combined.
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Step 3: Meanwhile, cook the noodles in a saucepan of boiling water for 4 mins or until tender, drain and return to pan with the sesame oil and toss to combine.
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Step 4: Divide the noodle mixture, cabbage, carrot, cucumber, avocado, mint and meatball mixture among serving bowls and drizzle with soy sauce and sprinkle with sesame seeds and serve with lime halves.
We hope you enjoy this recipe!
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