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Char Siu Pork Meatballs with Egg Noodles

Servings 4

Ingredients

  • 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

Instructions

  1. 1 Spring onion, thinly sliced
  2. 1 teaspoon Sesame seeds
  3. 1 fresh red chilli to serve
  4. METHOD
  5. In a medium sized bowl place pork, ¼ cup Lee Kum Kee Char Siu Sauce, breadcrumbs & salt. Mix well.
  6. 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.
  7. Cook noodles as per packet directions and set aside.
  8. Place a frying pan over a medium heat add 1 tablespoon of oil
  9. 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.
  10. At the same time the meatballs are cooking, steam your greens until just tender.
  11. 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.
  12. Top the noodles with the meatballs & steamed greens, sprinkle over spring onion & sesame seeds and serve with fresh chilli.
  13. Serve