Turkey meat is a great low-fat alternative to pork or lamb when it comes to meatballs and is the perfect partner for the Asian flavours in this recipe.


Equipment: Non-stick sauté pan with lid
Serves: 4

  • 400g (14oz) turkey mince
  • 1 tbsp reduced salt soy sauce 
  • 1 tbsp hoisin sauce
  • 2cm (¾in) piece of ginger, peeled and grated
  • sunflower oil, for frying
  • 100g (3½oz) vermicelli rice noodles
  • 2 tsp sesame oil 
  • 1 tsp rice vinegar
  • 2 large carrots, peeled and shaved into ribbons
  • 1 large courgette, shaved into ribbons
  • 3 spring onions, finely shredded


  1. Mix the turkey mince with 1 teaspoon each of soy and hoisin sauce. Add the ginger and plenty of seasoning and shape into 12 meatballs.
  2. Heat a little oil in a non-stick sauté pan and fry the meatballs all over for about 5 minutes, until golden. Add the rest of the soy and hoisin and a little splash of water.
  3. Cover and steam for 1–2 minutes, then remove the lid and bubble until you have a sticky glaze.
  4. Meanwhile, soak the noodles in boiling water for 10 minutes, then drain and cool under cold running water. Tip into a bowl and toss with the sesame oil.
  5. Mix the rice vinegar with the carrots and courgette, then toss with the noodles. Serve the noodles with the sticky meatballs, scattered with the spring onions.