Tonkatsu chicken meatballs

Ingredients:

• 800g chicken sausage, casing removed (beef or pork sausages work too, or use PnP prepared chicken meatballs) 
• 2 Tbsp (30ml) oil 

Tonkatsu sauce: 

• 2 Tbsp (30ml) olive oil blend 
• ¼ cup (60ml) Worcestershire sauce 
• ¼ cup (60ml) oyster sauce 
• ¼ cup (60ml) tomato sauce 
• 3 Tbsp (45ml) water 
• 1 Tbsp (15ml) sugar 

• 300g egg noodles 
• 400g green veg of choice (such as sugar snap peas and broccoli) 
• 2 spring onions, sliced 
• Sesame seeds and microherbs, for serving (optional)

Method:

1. Roll sausage meat into small balls (don’t make them too big or they won’t cook all the way through.) 
2. Heat oil in a pan and fry meatballs in 2-3 batches, until browned all over and cooked through, about 10 minutes. 
3. Add a splash of water to the pan if the meatballs are browned on the outside but not cooked inside, and cover with a lid to steam slightly. 
4. Combine sauce ingredients in a pot and heat for 2 minutes. 
5. Pour boiling water over noodles and set aside for 2-3 minutes to cook and drain.
6. Blanch the green veg in boiling water for 1-2 minutes. 
7. Toss cooked meatballs and noodles in sauce. 
8. Serve topped with blanched veg and spring onion. 
9. Garnish with sesame seeds and microherbs, if you like.