Step 1

Pre-heat the oven to 180°C.

Step 2

In a large mixing bowl add the turkey, soy sauce, 1/2 tbsp fish sauce, black pepper, sage and thyme and mix well.

Step 3

Roll the turkey mix into 12 equally sized balls. Spray the frying pan with low calorie cooking spray and fry the balls for 5 minutes on each side until golden brown, place on baking tray and cook in oven for 20 minutes, turning halfway.

Step 4

While the meatballs are cooking, spray the wok with low calorie cooking spray and fry the garlic, ginger and 1/2 of the chilli for 2 minutes. Add the chicken stock, stock pot, carrots, beansprouts, lime juice, fish sauce and 1/2 of the coriander. Cook on medium heat for 15 minutes.

Step 5

Cook the egg noodles in a saucepan of salted boiling water for 5 minutes and drain.

Step 6

Divide the noodles between 4 bowls then top with a large spoonful of the broth, the chopped lettuce and spring onions and 3 of the cooked meatballs.

Step 7

To serve add the radish, the remainder of the coriander and chilli.