The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g green beans
- 100g edamame beans (Soya)
-
1 tbsp chilli paste
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
-
100g brown rice noodles
-
2 tbsp white miso paste (Soya)
- 1 tbsp tahini (Sesame)
- 1 spring onion
- 300g British turkey breast mince
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 553Kcal |
| 301kJ | 2313kJ | |
| Fat | 2.2g | 17g |
| of which saturates | 0.3g | 2.4g |
| Carbohydrates | 7g | 50g |
| of which sugars | 1.0g | 8.0g |
| Protein | 6.4g | 49g |
| Salt | 0.11g | 0.85g |
| Fibre | 1.1g | 8.3g |
Ingredients
Ingredients
- 40g sugar snap peas (use half)
- 50g edamame beans (use half) (Soya)
-
100g brown rice noodles (use half)
-
1 tbsp chilli paste (use half)
- 1 tbsp tahini (use half) (Sesame)
-
1 tbsp white miso paste (use half) (Soya)
- 150g British turkey mince
- 1 onion (use half)
- 1 garlic clove (use half)
- 4cm fresh ginger (use half)
- 1 spring onion (use half)
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 498Kcal |
| 326kJ | 2084kJ | |
| Fat | 2.3g | 14g |
| of which saturates | 0.4g | 2.3g |
| Carbohydrates | 7g | 47g |
| of which sugars | 1.0g | 6.5g |
| Protein | 7.1g | 45g |
| Salt | 0.12g | 0.77g |
| Fibre | 0.9g | 5.9g |
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a grater, a sieve & a measuring jug
- Thinly slice the spring onion. Grate the ginger & garlic. Cut the onion into 1cm wedges In the medium bowl, combine the turkey with half of the spring onions, half of the ginger, half of the garlic and one quarter of the miso paste. Season with salt and pepper. Mix and form into 10 even-sized meatballs (5 for 1 person) Heat the large frying pan with 1 tsp oil on a medium-high heat. Once hot, add the meatballs and onion wedges and fry for 5 mins, turning occasionally, until golden brown
- Add 600ml of water (300ml for 1 person), chilli paste ( use lass for less heat), tahini and the remaining miso paste, bring to the boil, then simmer for 12 mins, until the meatballs are cooked through When the meatballs have 5 mins remaining, add the sugarsnap and edamame to the broth. Season generously with salt to taste Meanwhile; add the noodles to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
- Check your meat is cooked through; it should be golden, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside Share the noodles between bowls and pour over the turkey meatball noodle broth. Garnish with the remaining spring onions
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