• 500g turkey mince
  • 4 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 450g fresh thin hokkien noodles
  • 1 tablespoon vegetable oil
  • 600g frozen stir-fry vegetables
  • Step 1 Combine mince, onion, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper. Mix well. Roll 2 level teaspoons of mixture into balls. Place on a large plate. Cover. Refrigerate.
  • Step 2 Make sweet and sour sauce: Combine vinegar, soy sauce, tomato sauce, 1/3 cup reserved pineapple juice and 1/3 cup cold water in a jug. Place cornflour in a bowl. Gradually stir in vinegar mixture. Add sugar and ginger. Transfer mixture to a saucepan. Bring to the boil, stirring, over medium heat. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes or until thickened. Add pineapple. Remove from heat.
  • Step 3 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Heat a wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add one-third of the meatballs. Stir-fry for 4 to 5 minutes or until browned and cooked through. Transfer to a plate. Repeat with oil and remaining meatballs.
  • Step 4 Add remaining oil to wok. Add vegetables. Cook for 5 to 6 minutes or until tender. Add noodles. Stir-fry for 1 to 2 minutes or until heated through. Add meatballs and sauce. Stir-fry for 2 minutes or until heated through. Serve.