This one has been adapted from a Donna hay recipe and its awesome when it’s a little cold out but still super fresh!
250g rice noodles (the thicker ones)
400g mince chicken/beef
5cm piece of ginger grated
1 1/2 TBSP chilli jam (I use a fresh red chilli diced and glucose powder)
1 egg white
Salt and pepper
1.5L of homemade chicken stock
2 baby bok Choy
2 TBSP of lime juice and sliced chilli to serve
Cook the noodles for 5-6 mins in boiling water
Combine mince, 1TBSP ginger, 1TBSP chilli jam, egg white, salt and pepper and roll into 1.5cm balls.
Fry remaining ginger for 2 mins, add the chilli jam and cook for 2 mins, add stock and bring to the boil. Add meat balls and poach for 3 mins, add chopped bok Choy and cook for 2mins.
Remove from heat and add lime juice.
Over 4 bowls split noodles and spoon over meat, Veges and sauce. Garnish with sliced chilli and a lime wedge