Teriyaki meatball noodles

Meatball midweek meal for something that looks a bit fancy but is super-easy to make. The quick pickled cucumber adds zing.

Ingredients

• 1 tbsp vegetable oil​
• 12-pack meatballs
• 180g pack teriyaki stir-fry sauce
• 1 cucumber portion, peeled into ribbons, watery core discarded
• ½ lime, juiced​
• 250g pack fine egg noodles
• 250g frozen broad beans, optional
• 4 spring onions, finely sliced​

Method

1. Heat the oil in a nonstick frying pan over a medium-high heat and fry the meatballs for 6-8 mins, turning regularly, until golden brown all over. Add the teriyaki sauce and bubble for 2-3 mins until the meatballs are coated and cooked through. 
2. Meanwhile, toss the cucumber ribbons in a bowl with the lime juice. Set aside to pickle. 
3. Boil the noodles and broad beans in a pan for 2-3 mins until the noodles are tender, then drain. 
4. Divide the noodles and broad beans between 4 bowls. Top with the teriyaki meatballs, sauce and pickled cucumber. Scatter with the spring onions to serve.