Pork meatballs with egg noodles and Asian greens
(at time of publication)
- 4 spring onions, white part only, finely chopped
- 2 teaspoons grated fresh ginger
- ½ teaspoon Chinese five spice
- 600g lean pork mince
- olive oil spray
- ⅓ cup (80ml) plum sauce
- 2 tablespoons salt-reduced soy sauce
- 400g fresh hokkien noodles
- 2 bunches baby bok choy, trimmed
- 1 ½ cups bean sprouts
1 Place spring onions, ginger, five spice and pork in a bowl. Mix with hands until well-combined. Roll into tablespoon-size balls.
2 Heat a large frying pan over a high heat, spray with oil. Add meatballs. Cook, turning, for 10 minutes or until cooked through.
3 Mix plum and soy sauces. Add half the sauce to pan with cooked meatballs and toss to coat and heat through.
4 Meanwhile, cook noodles according to packet instructions. Add bok choy for last 30 seconds then drain.
5 To serve, toss noodles and bok choy with meatballs. Divide between plates, top with sprouts and drizzle with remaining sauce.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 6g
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