For a new take on noodle soup try this aromatic meatball version.
Ingredients
- 500g pork mince
- 1cm piece fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 egg yolk
- 2 teaspoons cornflour
- 2 tablespoons oyster sauce
- 300g hokkien noodles
- 1 tablespoon peanut oil
- 1 litre Massel chicken style liquid stock
- 100g snow peas, trimmed, thinly sliced
- 1 carrot, thinly sliced diagonally
- 1 bunch broccolini, trimmed, halved
- 2 teaspoons sesame oil
- Sliced red chilli, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Place pork, ginger, garlic, egg yolk, cornflour and 1 tablespoon of the oyster sauce in a bowl. Stir to combine. Using 1 level tablespoon of mixture at a time, shape pork mixture into balls. Place on a plate. Cover. Refrigerate for 30 minutes.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain well.
- Step 3Heat peanut oil in a large frying pan over medium heat. Cook meatballs, in batches, turning, for 4 to 6 minutes or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm.
- Step 4Combine stock, remaining oyster sauce and 2 cups cold water in a saucepan over high heat. Bring to the boil. Add snow peas, carrot, broccolini and sesame oil. Cook for 3 minutes or until vegetables are tender.
- Step 5Place noodles in serving bowls. Ladle broth and vegetables over noodles. Top with meatballs, chilli and coriander. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1925 kj
Energy
21g
Fat Total
6.5g
Saturated Fat
4g
Fibre
36.5g
Protein
112mg
Cholesterol
1988mg
Sodium
30.5g
Carbs (total)
All nutrition values are per serve
Notes
Get more: Be sure to cook the meatballs on medium heat. Any higher and the meatballs will brown on the outside, but still be raw in the centre.
Try using chicken or beef mince instead of pork, if you prefer.
Related Video
- Author: Kirrily La Rosa & Alison Adams
- Image credit: Craig Wall
- Publication: Super Food Ideas
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