Sesame Pork Meatballs With Chilli Noodle Broth 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.

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 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.

SESAME-GINGER PORK WITH SOBA NOODLES

Steps:

• Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
• Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
• If you're stopping here:
• Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
• When you're ready to eat:
• Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
• Remove from the heat, stir in the cilantro, and serve.

WARM UP YOUR WINTER WITH A BOWL OF SPICY RAMEN WITH PORK MEATBALLS AND EGGS

Steps:

• Ramen Place stock in a medium saucepan. In a small bowl, whisk miso, gochujang, soy sauce, ginger and garlic; whisk into stock. Simmer over medium heat while preparing remaining ingredients. Cook noodles according to package directions. Drain. Heat 1 Tbsp oil in a wok or large skillet over high. Add mushrooms and a pinch of salt. Stir-fry 2-3 minutes or until tender; transfer to a plate. Return pan to medium-high; swirl in remaining 1 Tbsp oil. Add bok choy and a pinch of salt; cook 1 minute. Add 2 Tbsp water; cook 2-3 minutes or until water evaporates and bok choy are crisp-tender, stirring occasionally. Divide noodles, broth and meatballs between 2 large bowls. Garnish with mushrooms, bok choy, eggs, carrot, onions and, if desired, roasted nori and/or sesame seeds. Pork Meatballs In a medium bowl, combine ground pork, panko breadcrumbs, soy sauce, toasted sesame seeds, ginger, shichimi togarashi, sesame oil, unseasoned rice vinegar, mirin, green onion and garlic. Form into 10 (1½-inch) balls. In a skillet over medium, heat 2 Tbsp vegetable oil. Add meatballs. Cook, turning occasionally, 8 minutes or until done. Makes 10.

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.