Garlic Pork Meatball Noodles
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Garlic Pork Meatball Noodles

Garlic Pork Meatball Noodles

with bell pepper and pak choi

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:
Discovery
Protein Rich
Spicy
Under 650 calories
Allergens:
Soya
Wheat
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Pork Mince

1 unit(s)

Pak Choi

2 unit(s)

Garlic

2 unit(s)

Onion

1 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

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Nutrition Values

Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat16.2 g
of which saturates5.5 g
Carbohydrate79.8 g
of which sugars17.8 g
Dietary Fiber0 g
Protein35.5 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

Instructions

Make the Meatballs
1
  • 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.
Fry the Meatballs
2
  • 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.
Get Prepped
3
  • Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Trim the pak choi, quarter lengthways and separate the leaves.
  • Halve, peel and thinly slice the onion.
Start the Sauce
4
  • 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 and pak choi then bring to the boil. Carefully stir to wilt the pak choi.
  • Cook until the sauce has reduced slightly and the meatballs are warmed, 1-2 mins.
Add the Noodles
5
  • 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.
Finish and Serve
6
  • Taste your dish and season with salt and pepper if required.
  • When everything is ready, divide your garlic pork noodles between bowls.
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