Ginger Pork Meatballs in Udon Noodle Soup

Name: Ginger Pork Meatballs in Udon Noodle Soup
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 350 g pork mince; 2 clove garlic; 20 g breadcrumbs; 1 tbs coriander; 1 knob ginger; 1 tbs vegetable oil; 200 g udon noodles; 2 tbs HelloFresh Chinese five spice; 1 L water; 1 tbs soy sauce (or gluten-free tamari soy sauce); ½ bunch Bok Choy; 1 long red chilli; salt; pepper; 1 bunch spring onions

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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:

Spicy

•Under 30 Minutes

Allergens:

Gluten

•Wheat

•Soy

The quantities provided above are averages only.

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 Time

DifficultyMedium

Ingredients

Serving amount

350 g

pork mince

2 clove

garlic

20 g

breadcrumbs

(Contains: Gluten;)

1 tbs

coriander

1 knob

ginger

200 g

udon noodles

(Contains: Gluten, Wheat;)

2 tbs

HelloFresh Chinese five spice

½ bunch

Bok Choy

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)

(Contains: Gluten, Soy;)

salt

pepper

Nutritional Values

per serving

Calories2090 kcal

Fat19.2 g

of which saturates6.9 g

Carbohydrate28.1 g

of which sugars2.8 g

Protein49.2 g

The average adult daily energy intake is 8700 kJ

Utensils

•Large Bowl

•Pan

•Pot

•Strainer

•Large Pan

•Spoon

•Bowl

•Ladle

Cooking Steps

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.

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!

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.

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.