Warm turkey meatball noodle salad

 

Try Delicious magazine’s recipe for homemade turkey meatballs served with noodles, greens and a zingy citrus-ginger dressing. It’s perfect for those looking to save on calories but not willing to compromise on flavour.

 

Ingredients

500g turkey thigh mince (2 per cent fat)

1 medium free-range egg white

4 spring onions, finely chopped

. tsp chinese five-spice powder

Handful fresh coriander, stalks chopped, leaves reserved

. tsp fish sauce

. tsp crushed black pepper

Frylight cooking oil spray

4 little gem lettuces, leaves separated

. cucumber, halved lengthways, seeds removed and sliced into half-moons

380g pack Barenaked Noodles (contains 250g noodles, from Sainsbury’s and Morrisons)

Handful fresh mint leaves, radishes chopped into matchsticks

 

 

For the dressing

Finely grated zest and juice 2 limes

. tsp toasted sesame oil

. tsp grated fresh ginger

1 red or green chilli, finely sliced or chopped

 

Method

Put the turkey mince, egg white, spring onions, chinese five-spice, coriander stalks, fish sauce

and black pepper in a bowl, then use your hands to mix together. Season with a pinch of salt,

then shape into 20 equal-size balls.

1

Heat a large non-stick frying pan and spray its cooking surface with Frylight. Cook the meatballs,

turning, until browned and cooked through (10-12 minutes). Do this in 2 batches to avoid

crowding the pan.

2

Divide the little gem leaves among 4 plates and top with the cucumber. Drain the noodles, then

arrange on top with the meatballs and scatter with the reserved coriander, mint and chopped

radishes.

3

Mix the lime zest and juice, sesame oil, ginger, chilli and some salt in a small bowl, then drizzle

over the salad. Serve straightaway.