Sausage meatballs with noodles
- June 2021
- Serves 2-3
- Hands-on time 20 min
Looking for a midweek dinner with a chilli kick? Give our easy sticky sausage meatball noodles a go. Serve with a moreish sriracha, soy and ginger sauce.
Can’t get enough sriracha in your life? Check out our sticky sriracha chicken rice with charred veg.
- Dairy-free recipes
- 31.1g (9.1g saturated)
- 40.5g (17.5g sugars)
For the sauce
- 1 tbsp soy sauce, plus a splash for the meatballs
- 2 tbsp sriracha sauce
- 1 tbsp rice wine
- 30g dark brown sugar
- 1 garlic clove, crushed
- 1cm piece fresh ginger, grated
For the meatballs
- 6 large outdoor-reared pork sausages
- Bunch spring onions, half finely chopped, half finely sliced
- Sunflower oil for frying
- 100g mangetout
- 100g asparagus, green beans or tenderstem broccoli
- 275g cooked udon noodles or Yukata frozen noodles
- 1 tbsp toasted sesame seeds
- Handful coriander leaves/sprigs to serve
- Lime wedges for squeezing
- To make the sauce, combine all the ingredients in a small pan over a low-medium heat. Cook, stirring, for 3-4 minutes. Set aside.
- Remove the sausagemeat from the casings and put in a bowl with the finely chopped spring onions, a splash of soy and lots of black pepper to season. Mix well, then shape into 12 meatballs.
- Heat a frying pan/wok with a splash of sunflower oil and fry the sausage meatballs, turning, until browned all over and almost cooked through (6-8 minutes). Remove and set aside. Wipe out the pan if need be and add a splash more oil, then stir-fry the green veg for 2-3 minutes, adding a splash of water to get some steam going in the pan.
- Add the meatballs to the pan with half the sauce, the noodles and a splash of water, then cook, turning gently, until everything is hot. Serve with the remaining sauce drizzled over, sprinkled with the sliced spring onions, sesame seeds and coriander, with lime wedges for squeezing.
Sriracha is a hot sauce made from red chillies, garlic, vinegar, salt and sugar. It has a hot, tangy, sweetly addictive flavour. It’s used as a condiment in Thai and Vietnamese cooking, but is a great addition to marinades and sauces. This recipe is meant to be spicy, so serve the sauce on the side if you’re sensitive to chilli heat.
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