Noodle Bowl With Pork And Basil Meatballs

• 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

1. Mix ground pork, onions, basil, garlic and 1 tbsp of the curry paste in a bowl. Shape mixture into 18 meatballs.
2. 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.
3. 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.

ground pork, green onions, basil, clove garlic, green curry, vegetable, chicken bouillon stock, lite coconut milk, vegetable mix, egg noodles

Taken from recipes-plus.com/api/v2.0/recipes/20882 (may not work)