Vegetable Stirfry with Thaipad Noodles and Meatballs – Recipe Megan Hughes

Vegetable Stirfry: Serves 4 people

1 Punnet Exotic Mushrooms(Shitake, Oyster etc)

½ Punnet of Portabella Mushrooms

1 Onion sliced in rings

½ Red Pepper

½ Yellow Pepper

1 Cup of Frozen Mixed Veg (cooked)

1 Tblsp of Indonesian Sweet Soya Sauce

4 Cloves of Garlic crushed

1 Tablespoon of Extra Virgin Olive Oil

1 Packet of Thaipad Noodles

Handful of Chopped Coriander

Seasoning to taste

In a Wok heat Olive Oil, then stirfry Onions, peppers, then add the mushrooms and cooked mixed veg, lastly add the cooked noodles and Soya Sauce, seasonings and coriander, don’t overcook as the stirfry still needs to have a nice bite to it.

Meatballs:

500grams Extra Lean Beef Mince

Handful of coriander chopped

Salt

Pepper

Garlic & Herb Seasoning

5 Wheatworths lite Biscuits crushed

1 egg

Mix the following ingredients together and roll into meatballs, flatten gently and bake in a preheated oven on 200 degrees for 15-20 minutes until golden brown.

Serve with a Side Salad.

Cooks notes: This is a nice hearty meal which is low in fat and Carbs.  Using Thai/Chinese Noodles makes it LOW Gi as well as using Wheatsworth biscuits instead of bread to combine the Meatballs.

Do not copy, image copyright to Megan H Photography