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Teriyaki meatball noodles recipe

Teriyaki meatball noodles recipe

16 ratings

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2220kj
    529kcal     26%

  • Fat

    17g 24%

  • Saturates

    4g 22%

  • Sugars

    13g 15%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 63.1g Protein 26.9g Fibre 5.5g

Method

  1. 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. 
  2. Meanwhile, toss the cucumber ribbons in a bowl with the lime juice. Set aside to pickle. 
  3. Boil the noodles and broad beans in a pan for 2-3 mins until the noodles are tender, then drain well. 
  4. 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.

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