Lemon and ginger beef meatball stir-fry

Serve two dinners in one with this Asian-inspired meatball stir-fry.

• 500g Coles Australian 5 Star Beef Mince
• 1 garlic clove, crushed
• 1.5cm-piece fresh ginger, finely grated
• 1/4 cup coriander, chopped
• 1 teaspoon lemon rind, grated
• 2 tablespoons oyster sauce
• 1/2 cup (50g) packaged breadcrumbs
• 2 tablespoons vegetable oil
• 400g pkt KanTong Wholemeal Hokkien Wok Ready Noodles
• 1 red onion, cut into wedges
• 300g pkt Coles Australian Superfood Stir-fry
• 2 tablespoons lemon juice
• 1/4 cup (60ml) oyster sauce, extra

1. Step 1

   Combine mince, garlic, ginger, coriander, lemon rind, oyster sauce and breadcrumbs in a bowl. Season. Using wet hands, roll level tablespoonfuls of mixture into balls.

2. Step 2

   Heat oil in large deep frying pan over medium heat. Cook meatballs, in batches, turning, for 6 mins or until golden.

3. Step 3

   Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Use a fork to separate the noodles. Drain.

4. Step 4

   Add onion to pan. Cook, stirring, for 2 mins. Add stir-fry mix, lemon juice, extra oyster sauce and noodles. Cook, stirring, for 2 mins or until heated through.