- 100g/3½oz dried wholewheat noodles
- 200g/7oz pork mince
- 2 tbsp olive oil
- 2 tbsp Thai green curry paste
- 700ml/1¼ pints hot good vegetable stock
- salt and freshly ground black pepper
- big bunch fresh coriander, chopped, to serve (optional)
- Boil the noodles in salted water according to the packet instructions.
- Put the pork mince in a bowl and season with salt and pepper. Roll into eight balls using the palms of your hands.
- Heat half the oil in a heavy-based frying pan. Fry the meatballs, turning regularly, for 6–8 minutes, or until browned on all sides and cooked through.
- Heat the remaining oil in a heavy-based saucepan. Add the curry paste and cook, stirring, for 1 minute. Pour in the stock and simmer for 5 minutes.
- Divide the noodles between two bowls. Pour in the Thai stock. Drop in the meatballs and stir in the coriander, if using.