Spicy Asian Noodle Soup with Low Fat Meatballs

I’ve been craving something like this for a while and after a rainy, grey Monday here in London and a pretty hardcore workout with my trainer at the gym, tonight was the night to try this.

The soup is light but punchy with chilli heat and I used 2% turkey mince for the meatballs, partly because I couldn’t find chicken mince in Sainsburys but also because turkey is leaner and better for protein content than other meats so good for after a workout.

Serves 2
1.5l chicken stock
1 onion – finely diced
1 carrott – finely diced
1 glove garlic – grated
3tbsp Sriracha chilli sauce
200g Turkey Mince
2tbsp Light Soy Sauce
2tbsp Sesame Oil
Sprinkle of white pepper
2 Nests Fine Egg Noodles
1 Red Chilli – sliced
2 Spring Onions – sliced
Sesame Seeds for serving

Slowly fry the onion, garlic and carrot in some oil until softened. Mix in the sriracha chilli sauce to coat the vegetables and then pour over the stock and leave to simmer.
To make the meatballs mix the mince, soy, white pepper and sesame oil together and then mould into 10-12 small meatballs. Lightly fry in some groundnut oil until cooked through and lightly browned on the outside – this shouldn’t take more than 8-10 minutes.
Pop the meatballs and noodles into the broth and leave to simmer until the noodles are cooked – should take about 6-8 minutes.
To serve, split into bowls and scatter the fresh chilli, spring onion and sesame seeds on top.

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