Garlic Pork Meatball Noodles
with bell pepper and pak choi
Juicy garlicky pork meatballs and thick saucy udon noodles are the standout components of this dish, but the sticky and sweet sauce comprised of sweet chilli sauce, ketjap manis and miso for a hint of umami is also well worth a shout out!
Tags:
Spicy
•Protein Rich
Allergens:
Soya
•Wheat
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Pork Mince
1 unit(s)
Pak Choi
2 unit(s)
Garlic
2 unit(s)
Onion
1 unit(s)
Bell Pepper
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Red Thai Style Paste
300 grams
Udon Noodles
(Contains Wheat)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2593 kJ
Energy (kcal)620 kcal
Fat17 g
of which saturates5.7 g
Carbohydrate81 g
of which sugars18.7 g
Dietary Fiber0.2 g
Protein36.3 g
Cholesterol0 mg
Salt4.61 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Instructions
1
- Peel and grate the garlic (or use a garlic press).
- Add the breadcrumbs, pork mince and half the garlic to a medium bowl.
- Season with ½ tsp salt (double for 4p) and pepper.
- Using your hands, mix together until well combined.
- Shape into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Set aside and cover to keep warm. Reserve the pan to use later.
3
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the pak choi, quarter lengthways and separate the leaves.
- Halve, peel and thinly slice the onion.
4
- Return the pan to medium-high heat with a drizzle of oil if necessary.
- Once hot, fry the onion and pepper until softened, 4-5 mins.
- Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, miso paste, ketjap manis and 75ml water (double for 4p).
- Add the meatballs and pak choi then bring to the boil. Carefully stir to wilt the pak choi.
- Cook until the sauce has reduced slightly and the meatballs are warmed, 1-2 mins.
5
- Carefully separate the noodles with your hands.
- Add the noodles to the pan and stir until everything is well combined and warmed through, 1 min.
- Loosen the sauce with a splash of water if you feel it's too thick.
6
- Taste your dish and season with salt and pepper if required.
- When everything is ready, divide your garlic pork noodles between bowls.
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