Char Siu Pork Meatball Noodle Bowls with Vegetables
What You Will Need
Ingredients
- 600 g pork mince
- 2 tbsp Lee Kum Kee Char Siu Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp runny honey
- 1 tsp Chinese five spice
- 1 clove of garlic crushed
- 2½ cm fresh ginger grated
- ½ handful fresh coriander chopped
- 250 g dried round egg noodles
- 1 tbsp vegetable oil
- 1 carrot cut into thin sticks
- 250 g green beans trimmed (fresh or frozen)
- 100 g baby spinach leaves
- 3 spring onions sliced
- ¼ C roasted salted peanuts roughly chopped
Sauce Mix
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Char Siu Sauce
- 1 tbsp rice vinegar
- 1 tbsp runny honey
- 1 tsp Lee Kum Kee Pure Sesame Oil
- ½ C water
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 180°C.
In a large bowl, combine the pork with char siu sauce, soy sauce, hoisin sauce, honey, five-spice powder, garlic, ginger, and coriander. Mix until well combined.
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Shape the mixture into small meatballs, about 2 tablespoons each, and place them in a single layer in a roasting pan.
Bake for 15-20 minutes, or until cooked through and slightly caramelised.
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Cook the noodles according to the package instructions. Drain and set aside.
In a large frying pan or wok, heat a film of oil over medium-high heat. Add the carrots and beans. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
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Add the baby spinach and cook for an additional 1-2 minutes, or until wilted. Remove from heat and set aside.
While the vegetables are cooking, in a small pot, combine soy sauce, char siu sauce, rice vinegar, honey, sesame oil and water. Bring to a simmer over medium heat, stirring occasionally, until the sauce has slightly thickened, about 3-5 minutes.
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Divide the cooked noodles among bowls and top with the vegetables. Place meatballs on top of the noodles and vegetables.
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Spoon over the sauce meatballs and noodles. Garnish with spring onion and peanuts.