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1 Spring onion, thinly sliced
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1 teaspoon Sesame seeds
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1 fresh red chilli to serve
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METHOD
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In a medium sized bowl place pork, ¼ cup Lee Kum Kee Char Siu Sauce, breadcrumbs & salt. Mix well.
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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.
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Cook noodles as per packet directions and set aside.
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Place a frying pan over a medium heat add 1 tablespoon of oil
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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.
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At the same time the meatballs are cooking, steam your greens until just tender.
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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.
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Top the noodles with the meatballs & steamed greens, sprinkle over spring onion & sesame seeds and serve with fresh chilli.
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Serve