- 0:03 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Cheat it! We’ve created maximum flavour in minimum time by using pre-made meatballs and a delicious stir-fry sauce.
Ingredients
- 2 teaspoons peanut oil
- 20 (400g) mini beef meatballs (see note)
- 1.3 cup Lee Kum Kee Stir-Fry Essentials Oriental Honey & Soy sauce
- 440g packet shelf-fresh hokkien noodles
- 500g packet frozen stir-fry vegetables
- 425g can baby corn spears, drained
- Green onion, thinly sliced, to serve
Method
- Step 1Heat 1/2 the oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 minutes or until golden and cooked through. Transfer to a bowl. Drizzle with 1/2 the sauce. Toss to coat. Cover loosely with foil to keep warm.
- Step 2Cook noodles following packet directions. Heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add vegetables. Stir-fry for 2 minutes.
- Step 3Add corn, meatballs, remaining sauce and noodles. Stir-fry for 2 minutes or until heated through. Serve with green onion.
Nutrition
2421 kj
Energy
21.8g
Fat Total
9.5g
Saturated Fat
4.9g
Fibre
29.5g
Protein
56mg
Cholesterol
1406mg
Sodium
63.6g
Carbs (total)
All nutrition values are per serve
Notes
Find ready-prepared meatballs in the meat section of the supermarket. For a nutty crunchy, sprinkle the stir-fry with roasted cashews and sesame seeds just before serving.
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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