Char Siu Pork Meatballs & Noodle Bowl
with Spinach & Crushed Peanuts
- Gluten
- Wheat
- Soy
- Molluscs
- Peanuts
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
A noodle bowl is the tastiest and homiest dinner that not only is quick and easy but also brimming with flavour. This one is no different, loaded with our favourite veggies and char siu pork meatballs. Have your chopsticks at the ready, because this one will be slurped down as soon as it is plated up! Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
carrot
1
zucchini
1 packet
pork mince
½ packet
Ginger Lemongrass Paste
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
udon noodles
(Contains: Gluten, Wheat)
1 packet
char siu paste
(Contains: Soy)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
½ tbs
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot and zucchini into half-moons. • In a medium bowl, combine pork mince, ginger lemongrass paste (see ingredients), fine breadcrumbs and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The ginger paste helps to bind the meatballs!
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. Season. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
TIP: For best results, drain the oil from the pan before cooking the sauce.
• To pan with the meatballs, add noodles, veggies, char siu paste, oyster sauce, the vinegar, the soy sauce and a splash of water, stirring to combine, 1 minute. • Remove from heat, and stir in baby spinach leaves, until combined.
• Divide char siu pork meatballs, noodles and veggies between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, takeaway-style taste, though some found it overly sweet or salty. Adjusting sauce quantities may help balance flavours.
- Ease of prep: Quick and easy to prepare, making it perfect for busy families. Some suggested using pork mince instead of meatballs for simplicity.
- Suggestions: Adding extra veggies like capsicum or broccoli can bulk up the dish. Consider using thinner noodles for a better texture.
- Portions: While many found it filling, some felt the noodle quantity was insufficient for four people. Consider adding extra noodles if needed.
- Meatballs: Several enjoyed the moist, flavourful meatballs, but some preferred using plain mince for easier cooking and eating.
