Asian Sesame Noodles With Pork Meatballs Food

ASIAN STEAMED PORK MEATBALLS, SESAME NOODLES & SALAD

Steps:

• Meatballs -- Combine the pork, mushrooms, scallions, garlic, rice cooking wine, hoisin sauce, salt & pepper. Mix everything together and then form meatballs. I make mine about golf ball size. TIP: After making them, I like to put them on a sheet on parchment and then put in the freezer for just 10 minutes as I start the noodles. This just helps when I go to saute them. It is optional, but does help.
• Noodles -- As the meatballs cool off, make the oriental noodles. Now if your grocer doesn't have oriental noodles in the Asian or Oriental Section, use spaghetti. Cook accordingly to the directions. Drain and add to a serving bowl.
• Mix the soy sauce, scallions, garlic, red pepper flakes, sesame oil and vegetable and pour over the noodles and toss. Cover and refrigerate. Sometimes before serving, I like to garnish with just a little sesame oil and peanuts if you want, but sometimes I don't. I like the simple flavors. but go easy, the sesame oil is very strong.
• Dipping Sauce -- Meatballs are almost ready, but make a quick 1 minute dipping sauce for them. Mix the soy, hoisin and lime. That is it. Just set it in a bowl to the side.
• Now -- Dipping sauce is done -- sesame noodles are done and chilling, meatballs are chilled and ready to cook. As they cook we will put a 5 minute salad together and dinner is served.
• Meatballs -- In non stick pan heat up the oil to medium high and add the meatballs. Just a few seconds on each side to get a little golden, but remember, we aren't trying to cook them, just a light sear is all. Not too long, maybe 2 minutes total is all you need. Then add the chicken broth and cover and let them simmer and steam on medium low to low. Should take about 10 minutes. Don't over crowd the pan by stacking the meatballs, but a big enough pan should work just fine. DON'T peak either.
• Salad -- Now the easy part. As the meatballs steam. Do a quick salad on the side. Slice up some Napa cabbage and add to a serving bowl, add a can of sliced water chestnuts, a can of mandarine oranges and thin slice a small red onion, and about 1/2 of a seedless cucumber, skin on is fine. Just toss and then serve with a quality sesame dressing. I don't like many bottled dressing but there are a few out there that are really pretty good. Make it easy on yourself. You can always add mushrooms, red peppers, or any other vegetables you like but I like it really simple for this salad.
• Now 3 courses and just 30-40 minutes.

SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
• Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

SESAME NOODLES WITH ROAST PORK

Steps:

• Cook pasta according to package directions; drain. Place pasta in a large bowl.
• Combine vinegar, 1 tablespoon of the sesame oil, vegetable oil, hoisin sauce, soy sauce, gingerroot, and garlic in a small bowl; stir well. Pour half of dressing over pasta, tossing to combine.
• Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork; saute 3 to 5 minutes or until browned. Add pork to pasta mixture, tossing gently to combine.
• Remove stems from spinach; wash leaves thoroughly. Cut spinach into thin strips. Cook in a large nonstick skillet over medium-high heat 3 to 4 minutes or just until spinach wilts. Add spinach to noodle mixture.
• Sprinkle with sesame seeds, and pour remaining dressing over pasta; toss gently to combine. Add salt and pepper to taste. Serve warm.

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.

MY FAVORITE SESAME NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

ASIAN MEATBALLS WITH LO MEIN NOODLES

Steps:

• Mix cornstarch and broth until blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder and crushed pepper; mix well.
• Combine meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.
• Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.
• Return meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.
• Drain noodles. Add to ingredients in skillet; stir.

ASIAN PORK BALLS WITH NAPA CABBAGE

Steps:

• Mix together the first seven ingredients and form into golf-ball sized balls.
• Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
• Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
• Cover, reduce the heat and simmer for 20 minutes.
• Add the napa cabbage, cover, and simmer for 10 more minutes.
• Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
• Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
• Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
• Once the sauce has thickened, pour it over the pork balls and cabbage.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
• Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
• Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
• Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.