Teriyaki Turkey Meatball Noodles

• 300g turkey mince
• 2 noodle nests
• 1 pak choi
• 1 carrot
• 3 tbsp teriyaki sauce
• 1 tsp sesame seeds
• Salt and pepper

1. 1

   Mix the turkey mince with a good pinch of salt and pepper. Roll into 16 equal meatballs — roughly the size of a golf ball. Chill in the fridge 5 min to firm up if time allows.

2. 2

   Bring a large pot of salted water to a boil for the noodles.

3. 3

   Heat oil in a wide pan over medium-high. Cook the meatballs in a single layer, turning every 2 min, until browned all over and cooked through — about 10 min total. Set aside.

4. 4

   Meanwhile, shred the pak choi and julienne or grate the carrot. Cook the noodle nests in the boiling water per packet instructions, then drain.

5. 5

   In the same pan, stir-fry the carrot and pak choi stalks 2 min. Add the pak choi leaves and stir-fry 1 min more.

6. 6

   Return the meatballs to the pan. Pour over the teriyaki sauce and toss everything together over medium heat for 1–2 min until glazed.

7. 7

   Add the drained noodles and toss to coat. Divide into bowls and scatter with sesame seeds.