Ingredients

• 100g/3½oz dried wholewheat noodles
• 200g/7oz pork mince
• 2 tbsp olive oil
• 2 tbsp Thai green curry paste
• 700ml/1¼ pints hot good vegetable stock
• salt and freshly ground black pepper
• big bunch fresh coriander
• chopped
• to serve (optional)

Directions

• Boil the noodles in salted water according to the packet instructions.
• Put the pork mince in a bowl and season with salt and pepper. Roll into eight balls using the palms of your hands.
• Heat half the oil in a heavy-based frying pan. Fry the meatballs
• turning regularly
• for 6–8 minutes
• or until browned on all sides and cooked through.
• Heat the remaining oil in a heavy-based saucepan. Add the curry paste and cook
• stirring
• for 1 minute. Pour in the stock and simmer for 5 minutes.
• Divide the noodles between two bowls. Pour in the Thai stock. Drop in the meatballs and stir in the coriander
• if using.