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Lee Kum Kee Pork Meatballs Noodles16402

Spicy Hoisin Pork Meatballs

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    30mins

Dinner Meat Dinner Less Than 60 mins Pork

What You Will Need

Ingredients

  • 500g Meatballs
  • 4 Bok Choys
  • 500g fresh egg noodles
  • 1 medium red chilli, finely sliced (optional)
  • 2 tablespoons chopped roasted and salted peanuts
  • 1 spring onion, finely sliced

Marinade

  • Meatballs
  • 500 grams pork mince
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 large egg
  • 2 tablespoons Lee Kum Kee Hoisin Sauce
  • 2 tablespoons Lee Kum Kee Premium Soy Sauce
  • ¼ cup chopped fresh coriander
  • ⅓ cup dried breadcrumbs
  • Bok Choy
  • 2 teaspoons vegetable or canola oil
  • 4 bok choys
  • 2 cloves garlic, finely sliced
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons soy sauce

Sauce Mix

  • 3 tablespoons Lee Kum Kee Hoisin Sauce
  • 2 tablespoons Lee Kum Kee Premium Soy Sauce
  • 1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil

Made with
Lee Kum Kee products

HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
013097 - CHIU CHOW 205G X 12 - FRONT V5 copy (1)

Chilli Sauce

Chiu Chow Style Chilli Oil
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Heat the oven to 170°C fan-bake and line an oven tray with baking paper.

  2. Mix together the meatball ingredients in a bowl. Roll into walnut sized balls and place on the prepared tray. Bake for 20 minutes.

    While the meatballs are cooking, mix together the glaze

  3. After 20 minutes of cooking, spoon the glaze over the meatballs and return to the oven for another 5-7 minutes until the glaze has become sticky and the meatballs are cooked through.

  4. Bring a pot of salted water to the boil and cook the noodles for 3 minutes or until just tender. Drain the noodles then drizzle with sesame oil and soy sauce.

  5. Heat the oil over a medium heat in a fry pan. Add the ginger and garlic and fry briefly until aromatic. Slice the bok choy in half lengthways and remove the base. Add the bok choy to the pan along with ⅓ cup of boiling water. Cover and cook for 2 minutes then remove the lid and allow the water to boil off. Drizzle with soy sauce.

  6. Divide the noodles between 4-5 bowls. Top with bok choy and meatballs.  To finish, drizzle with a little extra chilli oil or fresh chilli and sprinkle over crushed peanuts and spring onion.