Pork And Noodle Balls With Sweet Chilli Sauce Food

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.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

CRUNCHY PORK NOODLE BALLS

Steps:

• Crumble noodles in a large heatproof bowl, cover with boiling water; stand for five minutes or until tender; drain.
• Combine the noodles with the pork, onion, garlic, ginger, coriander, egg yolk, flour, sambal oelek, fish sauce and salt in a bowl; mix well. Roll teaspoons of the mixture into balls.
• Deep-fry pork balls in hot oil, in batches, until browned and cooked through. Serve pork balls with thecombined chilli sauce and lime juice.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

PORK AND NOODLE BALLS WITH SWEET CHILLI SAUCE

Steps:

• Prepare the dipping sauce by combining the sweet chilli sauce, mirin, ginger and soy sauce. Set aside.
• Place the noodles in a bowl and cover with boiling water. Soak until tender then drain and pat dry. Cut into 2" lengths.
• Preheat peanut oil in a wok to 350 degrees.
• To the noodles, add the pork, scallion, garlic, coriander, fish sauce, oyster sauce and lime juice and combine well.
• Roll the noodle and pork mixture into tablespoon sized balls.
• Deep fry the balls in batches for 2-3 minutes or until golden and cooked through.
• Drain on paper towel and serve with dipping sauce.