Sichuan Glazed Pork Meatballs
with Noodles & Crispy Shallots
This saucy noodle number puts a tasty Asian twist on meatballs and spaghetti. Tender pork meatballs and sweet capsicum are coated in a mouth-watering Sichuan garlic glaze, with a sprinkling of crispy shallots for crunch.
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.
Ingredients
1 unit
carrot
1 unit
capsicum
4 clove
garlic
½ unit
long green chilli
1 bag
coriander
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
crispy shallots
1 sachet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
water
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm chunks. Finely chop the garlic (or use a garlic press).
Add the udon noodles to the saucepan of boiling water and cook, stirring with a fork to separate, until tender, 2-3 minutes. Drain and refresh under cold water. Set aside. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot and capsicum and cook, tossing, until tender, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a plate.
In a medium bowl, combine the pork mince, remaining garlic, fine breadcrumbs, egg and 1/3 of the soy sauce (2 tsp for 2 people / 1 tbs for 4 people). Using damp hands, take a tablespoon of mixture and shape into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes.
TIP: Reduce the heat to medium if the meatballs are browning too quickly
Reduce the heat to low and add 1/2 the Sichuan garlic paste. Turn to coat the meatballs in the sauce, then transfer the meatballs to a plate. Add the remaining Sichuan garlic paste, remaining soy sauce, the water, udon noodles and veggies to the frying pan and gently toss to coat. Cook until warmed through, 2-3 minutes.
Thinly slice the long green chilli (see ingredients list), if using. Roughly chop the coriander. Divide the noodle stir-fry between bowls and top with the glazed pork meatballs. Garnish with the chilli (if using), coriander and crispy shallots.
