Kebab Noodle Salad

Just perfect for a quick mid-week dinner or to kick start a weekend BBQ!

The fresh citrus flavour is sure to liven up your tastebuds.


This is yet another fabuliciouzly tasty number from my whip it up quick after ballet arsenal. Before we leave the house, I pop about 8 bamboo skewers into a shallow dish of warm water to soak while we’re out. This saves precious time when we get home as bamboo skewers simply must soak for at least half an hour in warm water before you use them so they don’t catch fire when you’re cooking.

Start by bunging 500g of pork mince into a mixing bowl & season ever so generously with salt, white pepper & curry powder (about a tablespoon will do it but if you like more, go for it!). Get your hands in there & mix it all up really well before rolling into little meatballs.

Next, thread your meatballs onto the soaked bamboo skewers & set aside on a plate while you warm up a griddle pan. If it’s the weekend, have the hubby fire up the alter of burnt offerings (aka BBQ) to chuck these on the barbie ~ fabuliciouz! Cook the kebab skewers off in the hot griddle pan, turning as needed. They’ll probably take about 10 minutes, depending on how big you rolled those balls!

Meanwhile, cook a packet of rice noodles off as per the packet instructions & whack them into a lovely salad bowl.

In a separate small frypan, heat up a solid glug of oil & then fry off a teaspoon of minced garlic along with a finely diced red capsicum. Throw that straight in on top of the noodles before squeezing out the juice of a lime over the lot. Toss the noodle salad to mix all that luscious flavour through before crowning off your creation with the cooked kebabs!

There you have it, super quick, super tasty & super fresh dinner in a flash.

It’s Chompin Time!


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