This is an all new high for me in the kitchen. Very different flavours that all work swimmingly well together. A new favourite.

INGREDIENTS

• 1kg chicken mince
• 4 spring onions
• 1 cup GF bread crumbs
• 1.5tsp minced garlic
• 2tbs brown miso paste
• 1.5tbs peanut butter
• 400ml coconut milk, canned
• 1tbs olive oil
• 2tbs honey
• 400g sweet potato noodles (asian isle in Woolies)
• 400g mushrooms

METHOD

1. First make the meatballs. In a large mixing bowl add the bread crumbs, chicken mince, 1tbs miso paste. Mix well and roll into balls and place on a lined baking tray and place in the fridge to set
2. In a fry pan with a little bit of depth add the olive oil and mushrooms with the chopped spring onions.
3. Add garlic, coconut milk, peanut butter and the other tbs of miso paste
4. In a seperate fry pan add olive oil and start to cook the meatballs once nearly cooked and looking brown drizzle over the honey and toss the pan vigorously
5. Add the noodles to a bowl of boiling water and let sit for 4-5mins
6. Add the noodles to the sauce and add a little water to the coconut milk sauce
7. Dish up and enjoy!

CALORIES PER SERVE = 710

PRO 34.2G

FATS 44.8G

CARBS 28.8G

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