Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Serve up Vietnamese pork meatballs with pickled onion and veggies for dinner, then serve the leftover meatballs with coconut mayo and crunchy veggies in a wrap, banh mi style, for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3710kJ Energy, 49.9g Fat, 7.1g Saturated Fat, 71.8g Carbohydrate, 15.9g Sugars, 36.0g Protein, 1100mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
hoisin sauce(ContainsSesame, Soy)
sweet chilli sauce
classic wraps(ContainsGlutenMay be present Soy)
mixed salad leaves
coconut sweet chilli mayonnaise(ContainsEggMay be present Tree Nuts)
sugar snap peas
rice wine vinegar
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add enough water to cover the onion completely and stir to coat. Set aside until serving time. Thinly slice the spring onion. Trim the sugar snap peas and cut in half. Roughly chop the Asian greens. Pick the mint leaves and roughly chop. Thinly slice the long red chilli (if using).
In a large bowl, combine the pork mince, hoisin sauce (see ingredients list), spring onion, fine breadcrumbs, egg and remaining garlic. Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove from the pan and set aside. Cover with foil to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the sugar snap peas and cook, tossing, until just tender, 2-3 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.
Set aside two portions of the pork meatballs for lunch. Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, pork meatballs and 1/2 the pickled onion. Drizzle with the sweet chilli sauce and garnish with 1/2 the mint and the chilli (if using).
When you're ready to pack your lunch, cut the reserved meatballs in half and divide between two microwavable containers. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer). Thinly slice the cucumber into halfmoons. Divide 4 classic wraps, carrot, cucumber, mixed salad leaves, the remaining mint and pickled onion and a tub of coconut sweet chilli mayonnaise between two lunch packages. Refrigerate. At lunch, microwave the meatballs in 30 second bursts until heated through. Spread the mayonnaise over the wraps and top with veggies and meatballs. Roll up and enjoy!