Serves 2

450g turkey mince

1 large banana shallot finely diced

1 clove of garlic grated

1 lemongrass stalk, white part finely sliced

Thumb sized piece of ginger grated

1 dessert spoon of light soy sauce

1 tbsp fish sauce

1/2 tsp dried chilli flakes

15g panko l breadcrumbs

2 tbsp chopped coriander


1 stalk of lemongrass

2 cardamom pods

1 Cinnamon stick

Thumb size piece of ginger cut into 2 pieces

1 tsp coriander seeds

200ml of light coconut milk

100ml of chicken stock

1 lime zested

Tbsp of dried coconut (only if your sauce doesn’t thicken)

1 pack of straight to wok noodles

Heat a frying pan and cook your shallots until softened, add the garlic and lemongrass and cook for one minute. Set aside.

Pop your mince into a bowl and add your ginger, soy, fish sauce, chillies, breadcrumbs, coriander and seasoning, add your shallot mixture and give it a good mix until completely combined.

Wet your hands and roll into roughly 12 meatballs.

Pop them on a baking tray lined with baking paper and put in the fridge for half an hour or so until they have firmed up. (you could do this in the morning and leave in the fridge until you are ready to cook them in the evening)

Heat a large frying pan on medium heat with a drizzle of olive oil and brown your meatballs all over.

Bash your lemongrass and add to the meatballs, pop your cardamom pods with the back of a spoon and add along with your cinnamon, ginger, coriander, stock & coconut milk and bring to a simmer for 15 minutes or so until fully cooked through. If your sauce is looking too loose, sprinkle over your dried coconut which will thicken it.

While your meatballs are simmering, pop your noodles into a wok and heat through.

Pop your noodles on to 2 plates, top with your meatballs and garnish with lime zest and a few coriander leaves.