Garlic Pork Meatball Noodles

Name: Garlic Pork Meatball Noodles with bell pepper
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 240 grams Irish Pork Mince; 2 unit(s) Garlic; 2 unit(s) Onion; 2 unit(s) Bell Pepper; 1 sachet(s) Sweet Chilli Sauce; 1 sachet(s) Ketjap Manis; 1 sachet(s) Soy Sauce; 1 pack(s) Breadcrumbs; 1 sachet(s) Red Thai Style Paste; 300 grams Udon Noodles; to taste Salt; to taste Oil; to taste Pepper; to taste Water

with bell pepper

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Juicy garlicky pork meatballs and thick saucy udon noodles are the standout components of this dish, but the sticky and sweet sauce comprised of sweet chilli sauce, ketjap manis and soy sauce for a hint of umami is also well worth a shout out!

Tags:

Protein Rich

•Spicy

•Calorie Smart

Allergens:

Soya

•Wheat

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

240 grams

Irish Pork Mince

2 unit(s)

Garlic

2 unit(s)

Onion

2 unit(s)

Bell Pepper

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Soya, Wheat)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 sachet(s)

Red Thai Style Paste

300 grams

Udon Noodles

(Contains: Wheat)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2619 kJ

Energy (kcal)626 kcal

Fat16.4 g

of which saturates5.6 g

Carbohydrate85.2 g

of which sugars21.5 g

Dietary Fiber0 g

Protein35.7 g

Cholesterol0 mg

Salt5.45 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

PDF

Peel and grate the garlic (or use a garlic press).
Add the breadcrumbs, pork mince and half the garlic to a medium bowl.
Season with ½ tsp salt (double for 4p) and pepper.
Using your hands, mix together until well combined.
Shape into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Set aside and cover to keep warm. Reserve the pan to use later.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion.

Return the pan to medium-high heat with a drizzle of oil if necessary.
Once hot, fry the onion and pepper until softened, 4-5 mins.
Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, soy sauce, ketjap manis and 75ml water (double for 4p).
Add the meatballs then bring to the boil.
Cook until the sauce has reduced slightly and the meatballs are warmed, 1-2 mins.

Carefully separate the noodles with your hands.
Add the noodles to the pan and stir until everything is well combined and warmed through, 1 min.
Loosen the sauce with a splash of water if you feel it's too thick.