Turkey Bun Cha
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Prep Time
20 MINS
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Cook Time
30 MINS
- KCals 361
- Carbs 39G
Ingredients
- 500 g turkey breast mince
- 4 nests dry egg noodles
- 1 chicken stock pot
- 1 chicken stock cube made up with 800ml boiling water
- 2.5 cm fresh root ginger peeled and thinly sliced
- 2 cloves garlic peeled and chopped
- 150 g fresh beansprouts
- 1 medium carrot peeled and thinly sliced
- 10 g fresh coriander chopped
- 30 g spring onions chopped
- 4 leaves baby gem lettuce chopped
- 1 red chilli deseeded and chopped
- ½ tsp black pepper
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried sage
- 40 g radish trimmed and thinly sliced
- ½ fresh lime juiced
- low calorie cooking spray
Instructions
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Pre-heat the oven to 180°C.
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In a large mixing bowl add the turkey, soy sauce, 1/2 tbsp fish sauce, black pepper, sage and thyme and mix well.
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Roll the turkey mix into 12 equally sized balls. Spray the frying pan with low calorie cooking spray and fry the balls for 5 minutes on each side until golden brown, place on baking tray and cook in oven for 20 minutes, turning halfway.
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While the meatballs are cooking, spray the wok with low calorie cooking spray and fry the garlic, ginger and 1/2 of the chilli for 2 minutes. Add the chicken stock, stock pot, carrots, beansprouts, lime juice, fish sauce and 1/2 of the coriander. Cook on medium heat for 15 minutes.
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Cook the egg noodles in a saucepan of salted boiling water for 5 minutes and drain.
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Divide the noodles between 4 bowls then top with a large spoonful of the broth, the chopped lettuce and spring onions and 3 of the cooked meatballs.
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To serve add the radish, the remainder of the coriander and chilli.