Noodle Bowl With Pork And Basil Meatballs - cooking recipe

Ingredients

1 lb ground pork
4 None green onions, thinly sliced
1/4 cup finely chopped basil, plus additional small leaves to serve
1 clove garlic, crushed
2 tbsp Thai green curry paste
1 tsp vegetable or peanut oil
1 None chicken bouillon stock, crumbled
1 cup lite coconut milk
12 oz frozen Asian vegetable mix
1 lb fresh thin egg noodles

Preparation

Mix ground pork, onions, basil, garlic and 1 tbsp of the curry paste in a bowl. Shape mixture into 18 meatballs.
Heat oil in a large, deep skillet on medium heat. Add meatballs; cook and turn for 5 mins or until almost browned. Stir in remaining 1 tbsp curry paste, crumbled bouillon cube, coconut milk and frozen vegetables. Bring to a simmer. Reduce heat to low; cover and simmer, stirring occasionally, for 5 mins or until meatballs are cooked and vegetables are heated.
Soak noodles in boiling water in a large bowl for 2 mins; stir to separate strands. Drain. Divide noodles among serving bowls. Top with meatball mixture; sprinkle with additional basil leaves.