Recipes+
Ingredients
Method
1.Preheat oven to 180°C or 160°C fan forced. Squeeze sausage meat from casings into a large bowl; discard casings. Add 2 tablespoons of the plum sauce, the breadcrumbs and 2 teaspoons of the sesame seeds; mix well. Using damp hands, shape meatball mixture into 24 meatballs.
2.Place oil in a roasting pan. Place in oven for 2 minutes to heat. Add meatballs to heated pan; turn to sear slightly. Bake for 5 minutes. Drizzle with remaining plum sauce; turn to coat. Bake for 15 minutes more or until sticky and cooked.
3.Meanwhile, place noodles in a large heatproof bowl. Empty flavour sachets over noodles. Cover with boiling water; stand for 5 minutes or until tender. Drain. Add sesame oil, carrot, onion and sprouts; toss to combine.
4.Divide noodle mixture among serving bowls. Top with meatballs. Drizzle with pan juices. Serve sprinkled with remaining sesame seeds.
You’ll need 1/2 slice of white day-old bread to make 1/3 cup breadcrumbs. Make ahead Cook meatballs a day ahead. Store, covered, in the fridge. Use chicken sausages instead of pork. Pan-fry meatballs if you like. Cooking time will vary.
Note
