Ginger and garlic pork meatballs with noodles
An easy family dinner whipped up in under an hour
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
100ml water
200g breadcrumbs
1 mild chilli
3 handfuls of fresh coriander (including the stalks)
5 spring onions
2 tbsp minced garlic and ginger paste
400g pork mince
1 tsp each of salt and white pepper
250g dried rice noodles
2 tbsp soy sauce
2 carrots, peeled and sliced
1 red pepper
Method
Place the breadcrumbs into a large bowl with the water, stir and allow the water to soak into the breadcrumbs.
Blitz together the chilli, coriander, spring onions, and minced garlic and ginger paste until you get a fine paste.
I use a stick blender to do this but you can of course chop it finely.
Add the spice paste to the soaked breadcrumbs and then add pork mince.
Season with salt and pepper then stir well until fully combined.
Bring a litre of water to a slow simmer in a large saucepan.
Shape the meat mixture into small golf-ball sized meatballs and add to the simmering hot water.
Cover the saucepan and allow to cook for 10 minutes before adding the dried noodles, soy sauce, and chopped vegetables.
Cover again and simmer for a further five minutes.
Serve the meatballs and noodles in a large bowl with plenty of extra fresh coriander or green herbs on top.
