350g fresh chow mein noodles
2 tblsps vegetable oil
3 green spring onions, diagonally sliced
500g pork mince
3 cloves garlic, crushed
2 green spring onions, finely chopped
3 tsps soy sauce
2/3 cup water
1⁄2 cup coconut milk
1/3 cup crunchy peanut butter
2 tblsps soy sauce
2 tblsps sweet chilli sauce
2 tblsps lemon juice
To make meatballs, combine all ingredients in a large bowl. Mix well. Roll level tablespoons of mixture into balls.
To make satay sauce, combine all ingredients in a jug. Mix well.
Prepare noodles according to packet directions. Drain.
Heat oil in a large, non-stick wok over a medium to high heat. Add meatballs in two batches. Stir-fry for about 3 to 4 minutes, or until browned all over. Remove.
Add satay sauce mixture to same wok over a high heat. Bring to boil, stirring until smooth. Return meatballs to wok with noodles and half the onions. Stir-fry for about 1 to 2 minutes, or until hot.
Serve stir-fry topped with remaining onions.