- 2 garlic cloves
- A thumb of ginger
- 400g pork mince
- 1 lime
- Sea salt
- Freshly ground pepper
- 2 bundles of Thai rice noodles
- 200g chestnut mushrooms
- 1 chilli
- 1 tbsp olive oil
- 100g kale
- 500g Daylesford chicken bone broth with ginger and seasonal vegetables
- 2 tbsp tamari
- A handful of mint, leaves only
1. Peel the garlic and ginger and grate or finely chop them. Crumble the pork mince into a large bowl and add the garlic and ginger to the mince. Grate in the zest from the lime, season with a good pinch of salt and pepper and mix well. Roll the mince into small meatballs.
2. Unwrap the noodle bundles and spread them out in a shallow dish. Pour in enough cold water to cover them by at least 3cm. Set the dish to one side and allow the noodles to soak for 25 mins, or till softened.
3. Thinly slice the chestnut mushrooms. Thinly slice the chilli, scraping out the seeds and pith if you prefer less heat. Strip any thick stalks away from the kale. Finely shred the kale leaves.
4. Drizzle 1 tbsp oil into a deep frying pan or wok and warm to a high heat. When the pan is hot, add the meatballs. Fry for 5 mins, turning once or twice, till the meatballs are golden brown all over.
5. Pour the chicken bone broth into the pan, along with 2 tbsp tamari. Bring to the boil then reduce the heat to a gentle simmer. Stir in the sliced mushrooms and chilli. Cook for 10 mins, stirring occasionally, till the meatballs are cooked through.
6. Stir the shredded kale leaves into the pan and cook 2 mins to wilt them slightly. Squeeze in the juice from half of the lime. Taste the broth and add more tamari if you think it needs some. Pick the mint leaves from their stems. Slice the remaining lime half into wedges.
7. Drain the noodles and divide them between a few bowls. Ladle over the meatballs and broth and top with the mint leaves. Serve with the lime wedges and extra tamari on the side.