1 May 2014

Pork Meatballs with Noodles

I haven't done a savoury recipe here in awhile, and these are just yum. So I had to share! Its basically taking your stir-fry, and upping the game. But, its really no harder. Think of this as the stir-fry you can serve other people. Basic enough that things won't get out of hand, a little more elegant (as is things often are with Donna Hay recipes) and just enough effort that your dinner guests will be impressed.

There may be a little extra washing up to do, but trust me, its worth the effort to make something pretty simple a little more adventurous.

What's also good is that you can downsize or upsize the recipe for however many you need to feed. The recipe as is serves four (or three if someone's a really big eater).

  • 450g asian-style noodles (I used vermicelli, but anything dried or fresh will do)
  • 500g pork mince*
  • 1/4 cup breadcrumbs
  • 2 tbsp grated ginger
  • 1/4 cup hoisin sauce
  • 1/2 cup sesame seeds
  • 2 tbsp vegetable oil (not olive if you can help it)
  • 1 tsp sesame oil
  • 3 cloves garlic, crushed
  • 3 chillies, seeds removed & sliced (OPTIONAL)
  • 1/4 cup oyster or soy sauce
  • 1/4 cup chicken stock
  • 1/2 cup coriander leaves
*cheat and use the same weight in sausages, just removing the casing and leaving out the breadcrumbs if you like

Cook the noodles according to the packet & set them aside.

Combine the pork (or sausage mince), crumbs, ginger and hoisin in a bowl. Mix well to combine, preferably using your hands. Then shape tablespoonfuls of the mix into balls and roll in sesame seeds. Set the aside on a plate until you're ready to cook.

Heat the vegetable oil in a large fry pan over medium heat. Cook the meatballs 6-8 minutes on each side. The sesame seeds should be nice and crispy and the meat cooked through. Set aside.

Give the pan a quick wipe with some paper towel and then add the sesame oil, garlic and optional chilli. Cook until fragrant (about 2 mins). Add the remaining ingredients, tossing to combine and heat the noodles.

Serve in bowls sprinkled with a few extra sesame seeds and coriander leaves for added pizazz.

You could easily add vegetables to this - I'd start with any Asian greens, or even just some spinach/silverbeet/kale/etc. Experiment - go wild!




Adapted from Donna Hay's 'Simple Dinners'.