Put an Asian spin on pork meatballs with kecap manis, sesame oil, ginger and garlic. Then, swap the usual pasta for flat noodles, add some tasty greens and you've got yourself a new noodle dish that's sure to become a family fave.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
kecap manis(ContainsGluten, Soy, Sulphites)
sesame oil blend(ContainsSesame)
mixed sesame seeds(ContainsSesame)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). Finely grate the ginger. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, ginger, 2 tbs of soy sauce, 1/2 the garlic, 1/2 the sesame oil blend, a good squeeze of lime juice and the lime zest.
Bring a medium saucepan of water to the boil. In a medium bowl, combine the pork mince, fine breadcrumbs, egg, remaining 1 tbs of soy sauce and the remaining garlic. Using damp hands, take a tablespoon of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot and cook until softened, 4-5 minutes. Add the Asian greens and cook until softened, 2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with the remaining sesame oil blend. Add the pork meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. Add the kecap manis mixture and cook until fragrant, 1-2 minutes. Remove the frying pan from the heat and transfer the meatballs to a medium bowl, reserving the sauce in the pan.
TIP: Reduce the heat to medium if the meatballs are browning too quickly.
While the meatballs are cooking, add the flat noodles to the saucepan of boiling water and cook until soft, 2-3 minutes. Drain and refresh under cold water. Add the noodles and veggies to the sauce in the frying pan and stir to combine.
Divide the noodles and veggies between bowls and top with the Indonesian pork meatballs. Spoon over any glaze remaining in the pan. Garnish with the toasted sesame seeds. Serve with any remaining lime wedges.