This warm, brothy stew makes for a hearty meal, thanks to a combination of beef meatballs, broccoli, sugar snap peas and Eezee Noodles spiced with flavors of garlic, ginger, soy and sesame.
225grams. Lean Ground Mince
1/4 cup plain dry bread crumbs
White from 1 large egg
1 tbsp. minced fresh ginger
1/2 tbsp. lite soy sauce
2 tsp. minced garlic
1 bag fresh broccoli florets and baby carrots
2 Packs Eezee Noodles
170 grams fresh peas in pods
2 tsp. Dark Oriental sesame oil
Garnish: sliced spring onions
PREP TIME: 0:10
TOTAL TIME: 0:30
Mix ingredients till well blended. Place on wax paper; pat into a 6-in. square. Cut in thirty-six 1-in. squares.
Bring 5 cups water to a gentle boil in a pot. Cut carrots in half diagonally. Add carrots to boiling water, cover and cook 4 to 5 minutes until almost tender.
Add meatballs to pot, 1 at a time. Stir in contents of Eezee noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes until vegetables are tender.
Make Soup: Break each block of Eezee Noodles in 4 pieces. Add to soup and cook, stirring to separate strands, about 1 minute. Stir in peas and boil gently 2 minutes or until noodles are tender and peas turn bright green. Stir in sesame oil; remove from heat. Garnish servings with spring onions.