Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Teriyaki turkey meatball and soba stir-fry...

13 Ingredients
3 green onions 
500g turkey mince 
3/4 cup fresh breadcrumbs 
1 egg 
270g packet soba noodles 
1 tbsp vegetable oil 
1 large carrot, cut into matchsticks 
2 garlic cloves, thinly sliced 
3cm piece fresh ginger, cut into matchsticks 
2/3 cup teriyaki sauce 
125g baby spinach 
1 tbsp sesame seeds, toasted 
Lemon wedges, to serve

Step 1 
Thinly slice 1/2 the onion. Finely chop remaining onion. Combine mince, breadcrumbs, egg and finely chopped onion in a bowl. Season with salt and pepper. Using clean hands, roll level tablespoons of mixture into balls. 

Step 2 
Cook noodles following packet directions or until tender. Drain, reserving 1/2 cup cooking water. Refresh under cold water. Drain well. 

Step 3 
Meanwhile, heat a wok over medium-high heat. Add 1/2 the oil. Swirl to coat. Cook meatballs, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate. 

Step 4 
Heat remaining oil in wok over high heat. Add carrot, garlic and ginger. Stir-fry for 1 to 2 minutes or until carrot is just tender. Add sauce, reserved cooking water and meatballs. Stir-fry for 2 to 3 minutes or until meatballs are cooked through. 

Step 5 
Add spinach, sliced onion and noodles. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through. Sprinkle with sesame seeds. Serve with lemon wedges.

Bill Woods is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah cooks Teriyaki turkey meatball and soba stir-fry...
13 Ingredients 3 green onions  500g turkey mince  3/4 cup fresh breadcrumbs  1 egg  270g packet soba noodles  1 tbsp vegetable oil  1 large carrot, cut into matchsticks  2 garlic cloves, thinly sliced  3cm piece fresh ginger, cut into matchsticks  2/3 cup teriyaki sauce  125g baby spinach  1 tbsp sesame seeds, toasted  Lemon wedges, to serve
Step 1  Thinly slice 1/2 the onion. Finely chop remaining onion. Combine mince, breadcrumbs, egg and finely chopped onion in a bowl. Season with salt and pepper. Using clean hands, roll level tablespoons of mixture into balls. 
Step 2  Cook noodles following packet directions or until tender. Drain, reserving 1/2 cup cooking water. Refresh under cold water. Drain well. 
Step 3  Meanwhile, heat a wok over medium-high heat. Add 1/2 the oil. Swirl to coat. Cook meatballs, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate. 
Step 4  Heat remaining oil in wok over high heat. Add carrot, garlic and ginger. Stir-fry for 1 to 2 minutes or until carrot is just tender. Add sauce, reserved cooking water and meatballs. Stir-fry for 2 to 3 minutes or until meatballs are cooked through. 
Step 5  Add spinach, sliced onion and noodles. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through. Sprinkle with sesame seeds. Serve with lemon wedges.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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