Photo of Warm thai pork meatball and noodle salad by WW

Warm thai pork meatball and noodle salad

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
Give your weeknight dinner an exciting new spin with this fresh, fragrant and flavoursome recipe that is on the table in 30 minutes.


Raw pork mince

400 g, (lean)

Red curry paste

1 tbs

Fish sauce

1½ tbs

Lime juice

1½ tbs

Brown sugar

2 tsp


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Dry rice noodles

200 g


640 g, peeled, cored, cut into wedges

Bean sprouts

1 cup(s), (80g)


2 individual, thinly sliced on the diagonal

Green shallot(s)

2 individual, thinly sliced on the diagonal

Fresh coriander

1 cup(s)

Fresh mint

½ cup(s), torn

Sunflower oil

1 tbs, or canola oil


  1. Combine the mince and curry paste in a medium bowl. Roll the mixture into 20 balls.
  2. To make the dressing, combine the fish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.
  3. Cook the noodles following packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot and three-quarters of the coriander and mint.
  4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.
  5. Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.