Sticky barbecue meatballs with Asian greens recipe

• servings: 4 servings
• active time: 7 minutes
• total time: 17 minutes

Ingredients

450g bought beef meatballs

175g pkt Beak & Sons Chinese BBQ Stir Fry Sauce

375g pkt Singapore noodles

3 tsp sesame oil

5 green shallots, cut into 6cm lengths

1 bunch gai lan (Chinese broccoli), chopped into 6cm lengths

4 baby buk choy, chopped

Toasted sesame seeds (optional), to serve

Directions

Step 1

Spray a large non-stick pan with oil. Place over medium-high heat. Add beef. Cook, shaking pan often, for 3-4 minutes or until golden and cooked. Add sauce. Simmer for 2 minutes. Add noodles and up to 125ml (1/2 cup) water. Stir gently until noodles are softened and coated.

Step 2

Meanwhile, heat a wok or non-stick frying pan over medium-low heat. Add oil and shallot. Cook for 30 seconds. Add gai lan, buk choy. Stir-fry, adding a splash of water, for 1-2 minutes or until tender crisp.

Step 3

Divide greens among serving bowls. Top with meatballs and sauce. Scatter with sesame seeds, if using, to serve.

Nutrition

• Calories: 541.34
• Total Fat: 24 g
• Saturated Fat: 10.5 g
• Total Carbohydrate: 51.5 g