Teriyaki meatball stir-fry


Teriyaki meatball stir-fry

  • 10 minutes
  • 8-10 minutes
  • 2 serves


2 large heads pak choi
1 tbsp olive oil
1 red pepper, deseeded and cut into strips
230g pack Scan Swedish meatballs
100g (4oz) baby sweetcorn, halved
1 tsp minced garlic
1 tsp minced ginger
75ml (21/2fl oz) vegetable stock
150g (5oz) straight to wok noodles
2 spring onions, trimmed and finely chopped
3 tbsp teriyaki sauce
1 tbsp clear honey


Cut the white bulbous part from the pak choi and thinly slice. Separate the leaves and cut any really large ones in half, then set aside.

Heat the oil in a wok or frying pan and stir fry the red pepper and meatballs for 2-3 minutes. Add the white bulbous part of the pak choi, sweetcorn, garlic, ginger and stir fry for 2 minutes. Add the vegetable stock, pak choi leaves, noodles and spring onions and cook for 2 minutes gently stirring so as not to break up the noodles too much. Pour over the teriyaki sauce and clear honey and stir to coat and warm through. Serve immediately.

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