I have created this quick dish that is packed full of flavour using Lee Kum Kee Char Siu Sauce. I use the Lee Kum Kee products often in cooking, the hoisin & soy sauce are regulars, but I hadn’t cooked with Char Siu sauce before. I thought perhaps others might be in a similar boat to me, so if you haven’t tasted it before, a simple way to describe it is an “oriental BBQ sauce”. It is sweet, salty and sticky. Yum right?!
So for this dish I added the sauce to pork mince for the meatballs, and then used the Char Siu sauce with garlic, chicken stock & water to make a simple sauce for the noodles. The meatballs are pretty addictive with that salty, sweet Asian flavour, and they go all glossy when fried. Serve the meatballs on top of the noodles with some steamed greens, sesame seeds, spring onion & chilli, if you desire.
I don’t eat pork? No worries, swap out the pork for chicken or beef or a non meat mince.
Can I Swap out the vegetables? Absolutely. Bok Choy or Choy Sum would be great, but i would also serve this with broccoli, carrots and frozen corn.
Char Siu Pork Meatballs with Egg Noodles
- 280 Grams Egg Noodles I am using dried – brand Highmark
- 400 Grams Pork Mince
- 2 tablespoons panko bread crumbs
- 1/2 cup Lee Kum Kee Char Siu Sauce
- 1-2 tablespoons + 1 teaspoon neutral oil for frying I used canola
- 2 cloves of garlic thinly sliced
- Steamed greens – I used brocollini and snow peas
- ¼ cup chicken stock
- ½ cup water
1 Spring onion, thinly sliced
1 teaspoon Sesame seeds
1 fresh red chilli to serve
In a medium sized bowl place pork, ¼ cup Lee Kum Kee Char Siu Sauce, breadcrumbs & salt. Mix well.
Roll the pork mix into balls, I use 2 tablespoons for the size. Put these on a plate in the fridge until ready to cook.
Cook noodles as per packet directions and set aside.
Place a frying pan over a medium heat add 1 tablespoon of oil
Fry meatballs in the pan, turning occasionally, until cooked through. If you need more oil to stop any sticking when cooking, add it here. Cook for around 8 minutes. Set aside.
At the same time the meatballs are cooking, steam your greens until just tender.
In a separate pan add 1 teaspoon of oil, add the remaining ¼ cup char siu sauce, the chicken stock, & ½ cup of water, cook for around 2 minutes until combined and then add the noodles. Cook for 1 – 2 minutes until heated through.
Top the noodles with the meatballs & steamed greens, sprinkle over spring onion & sesame seeds and serve with fresh chilli.