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Ginger Pork Meatballs in Udon Noodle Soup

Ginger Pork Meatballs in Udon Noodle Soup

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Udon noodles are thought to date back to the 13th century – it’s no mistake they’ve survived so long either. These babies are a winner! You’re going to love them in this warm, spicy broth with delicious ginger pork meatballs. It may be a classic combination, but there’s nothing stale about this zingy, fresh treat.

Tags:SpicyUnder 30 Minutes
Allergens:GlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

350 g

pork mince

2 clove

garlic

20 g

breadcrumbs

(ContainsGluten)

1 tbs

coriander

1 knob

ginger

200 g

udon noodles

(ContainsGluten)

2 tbs

HelloFresh Chinese five spice

½ bunch

bok choy

1

long red chilli

1 bunch

spring onions

Not included in your delivery

1 tbs

vegetable oil

1 L

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2090 kJ
Fat19.2 g
of which saturates6.9 g
Carbohydrate28.1 g
of which sugars2.8 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Pan
Pot
Strainer
Large Pan
Spoon
Bowl
Ladle
Instructionsarrow up iconarrow up icon
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1

In a large bowl combine the pork mince, garlic, breadcrumbs and half of the coriander and ginger. Season with salt and pepper. With wet hands, form the mince into small balls. Heat the oil in a frying pan over a medium heat and cook the meatballs for 5 minutes or until cooked through. Remove from the head and rest in a warm place.

2

Bring a large pot of water to the boil. Cook the noodles according to the instructions on the packet or until tender. Drain, rinse and set aside. You want to keep this as a separate set from the broth so that the noodles don't selfishly soak up all of the delicious flavours!

3

In a large saucepan, bring the water to the boil and add the Chinese 5 spice broth mix, soy sauce, and remaining ginger. Reduce heat and allow to simmer for 5 minutes. Add the bok choy and half of the spring onions. Simmer for a further 5 minutes until the bok choy has wilted. Taste the broth, adjust the seasoning if needed.

4

Divide the noodles and meatballs amongst bowls and ladle in the delicious broth. Garnish with the remaining coriander, spring onions, and chili if you like a bit of heat. We love to add an extra salty kick with a drizzle of soy sauce. Why not give that a try yourself. Did you know? During the 19th century, ginger became extremely popular among wealthy Europeans who enjoyed it as much as salt on their tables.