pork meatball noodle stir-fry

Preparation time 20 minutes Cooking time 20-25 minutes 300g mincedpork 2 teaspoons peeled and finely grated fresh root ginger 1 tablespoon grated garlic 4 spring onions, thinly sliced 1 red chilli, finely chopped 25 g coriander, finely chopped 25 g mint leaves, finely chopped 1 egg, beaten 1 teaspoon salt 1 tablespoon 50 g sesame seeds 2 tablespoons groundnut oil 200 g choi sum, cut into 10-12 cm(4-5 inch)lengths, stalks and leaves separated 500g fresh egg noodle 4 tablespoons light soy sauce 6 tablespoons sweet chilli sauce To garnish spring onion slivers diced red chill coriander sprigs Place the minced pork, ginger, garlic, spring onions, chilli, chopped herbs, egg, salt in bowl and mix well with your fingers.

Divide the mixture into 20 portions and roll each into ball.

Spread the sesame seeds evenly over a large plate. Roll the meatballs in the seeds to coat.

Heat 1 tablespoon of the oil in a large nonstick wok or frying pan over a medium heat, add the meat-balls and fry, turning frequently, for 12-15 minutes until browned and cooked through. Transfer to a plate with a slotted spoon and keep warm.

Wipe the pan clean with kitchen pape, add the remaining oil and heat over medium-hig- heat.add the choi sum stalks and stir-fry for about 1-2 minutes until wilted. Stir in the noodles and stir-fry for 3 minutes, or until piping hot Mix together the soy sauce and sweet chilli sauce and add to the pan with the choi sum leaves and meatballs. Toss together until heated through, then serve immediately in warmed bowls, garnished with spring onion, diced red chilli and coriander leaves.

For prawn chicken meatball noodle stir-fry, follow the recipe for Pork Meatball Noodle Stir-fry, replacing the minced pork with 250 g minced chicken and 250(8 oz) raw peeled tiger prawns, finely chopped.

qingquang

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