Asian Style Pork Balls Noodle soup

I love Gyoza’s so I decided to create a meatball version of the ingredients I use inside the dumplings, served in a bowl of asian style noodle soup.

  • Meatballs
  • 500g pork mince
  • 2 large cloves of garlic, minced
  • 1 tbsp. minced ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 spring onions, green parts finely diced (reserve a little for serving)
  • Soup:
  • 15g coriander, stalks only (reserve the leaves for serving)
  • 2″ chunk of ginger
  • 2 cloves of garlic, peeled
  • 1/2 chillies depending on heat
  • 2 spring onions, the white part
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. rice wine vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. fish sauce
  • 1/2 tsp lemon grass paste
  • 1/2 a lime, juiced
  • 1.5 pint of stock, pork or chicken
  • 50g rice noodles per person, cooked (cover with hot water for 5 minutes then drain)
  • 1 cup white cabbage, shredded
  • 1 tsp white sugar
  • Extra limes for serving
  • extra chilli for serving
  • Sliced red pepper, either tinned or cooked for serving
  • Mash the pork mince with the rest of the meatball ingredients, then with wet hands make even balls.
  • Heat a little oil in a pan and brown the balls in batches so they have colour on all sides, then place onto a baking sheet with parchment paper and bake in the oven at 180 degrees for 20 minutes.
  • In a blender make a paste with the coriander stalks, ginger, garlic, chilli, spring onions, cumin, coriander, vinegar, soy, sesame oil, fish sauce, lemongrass and lime juice.
  • Empty the paste into the meatball pan and cook for 2 minutes.
  • Add the stock and stir well.
  • Add the cabbage and the sugar and cook for 3 minutes.
  • Add the noodles.
  • Serve in a large bowl with the meatballs on top, the leaves from the coriander, lime wedges, freshly sliced chillies and some red pepper. Sprinkle over the extra diced spring onions.

Enjoy xx

 

Asian Pork Ball Noodle soup

by Lulu Lemon and Lace

Ingredients:

  • Meatballs
  • 500g pork mince
  • 2 large cloves of garlic, minced
  • 1 tbsp. minced ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 spring onions, green parts finely diced (reserve a little for serving)
  • Soup:
  • 15g coriander, stalks only (reserve the leaves for serving)
  • 2″ chunk of ginger
  • 2 cloves of garlic, peeled
  • 1/2 chillies depending on heat
  • 2 spring onions, the white part
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. rice wine vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. fish sauce
  • 1/2 tsp lemon grass paste
  • 1/2 a lime, juiced
  • 1.5 pint of stock, pork or chicken
  • 50g rice noodles per person, cooked (cover with hot water for 5 minutes then drain)
  • 1 cup white cabbage, shredded
  • 1 tsp white sugar
  • Extra limes for serving
  • extra chilli for serving
  • Sliced red pepper, either tinned or cooked for serving

  • Mash the pork mince with the rest of the meatball ingredients, then with wet hands make even balls.
  • Heat a little oil in a pan and brown the balls in batches so they have colour on all sides, then place onto a baking sheet with parchment paper and bake in the oven at 180 degrees for 20 minutes.
  • In a blender make a paste with the coriander stalks, ginger, garlic, chilli, spring onions, cumin, coriander, vinegar, soy, sesame oil, fish sauce, lemongrass and lime juice.
  • Empty the paste into the meatball pan and cook for 2 minutes.
  • Add the stock and stir well.
  • Add the cabbage and the sugar and cook for 3 minutes.
  • Add the noodles.
  • Serve in a large bowl with the meatballs on top, the leaves from the coriander, lime wedges, freshly sliced chillies and some red pepper. Sprinkle over the extra diced spring onions.

Enjoy xx Lulu xxx

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