Ingredients

Method

For the meatballs:
• 200 g Woolworths chicken mince
• 200 g Woolworths duck sausages, removed from casings
• 10 g coriander, chopped
• 1 x 3 cm piece ginger, grated
• 1 green chilli, chopped
• salt, to taste
• 200 g Woolworths pad Thai noodles
• 2 T soya sauce
• 2 T honey
• 100 g roasted cashews, chopped, for serving
• 80 g mangetout, sliced, for serving
• 10 g coriander, for serving
• 2 plums, thinly sliced, for serving
For the spring onion pesto, blend:
• 75 g spring onions
• 1 lemon, juiced
• 10 g coriander
• 1 clove garlic, chopped
• salt, to taste
• ¼ cup olive oil
• cold water, to loosen
For the sauce, mix:
• 4 T home-made plum sauce
• 1 T soya sauce
• 1 T rice wine vinegar
• 1 T honey
• 1 cloves garlic

Method

Ingredients

1. Preheat the oven to 180°C. Place all the meatball ingredients into a large bowl and mix. Shape into balls, then place on a greased baking tray and bake for 10 minutes, or until golden and cooked through.

2. Cook the noodles according to package instructions. Heat a frying pan and add the soya sauce and honey and cook until slightly reduced. Toss through the meatballs until glossy and warmed through.

3. To serve, place the noodles on a large platter and top with the meatballs, pesto and sauce. Scatter over the cashews, mangetout, coriander and plums.

Cook's note: Feel free to change up the meatballs; try a mix of beef and pork or even lamb.

Find the recipe for home-made plumb sauce here.

Find more chicken recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen