2 packs of HECK Super Greens Balls
114g cooked rice noodles (vermicelli)
2 pak choi cut into quarters
1 carrot cut into thin ribbons
100g pring cabbage shredded
4 x spring onion sliced
25g Soy sauce
3 tablespoons of chopped coriander
2 x red chilli diced
20g toasted sesame seeds
1 tbsp sesame oil
1 lime juiced
Place the super green balls onto a grill tray and lightly grill turning the balls to get an even golden colour for approximately 12 minutes turning every 4 minutes.
Take one finely diced red chilli and mix with 1 tablespoon of chopped coriander, half of the lime juice and half of the sesame oil and a few good grinds of black pepper.
In a wok heat the remaining sesame oil and add the pak choi, then the spring onion, spring cabbage, the carrot ribbons and stir fry for 1 minute then adding the soy sauce and rice noodles. Stir-fry for a further 30 seconds and scatter in the remaining chopped coriander and the remaining lime juice.
Take 4 hot bowls and divide the stir-fry vegetables into the 4 bowls.
Place the grilled super green balls on top of the stir-fry vegetables.
Drizzle over the chilli and coriander dressing and serve.
Serving Size: 296g
Total Fat: 8.9g