Ginger Pork Meatballs in Udon Noodle Soup
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
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)
(Contains: Gluten, Soy;)
salt
pepper
Utensils
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.
