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Asian Recipes
Sichuan Glazed Pork Meatballs

Sichuan Glazed Pork Meatballs

with Udon Noodles & Crispy Shallots

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This saucy noodle number puts a tasty Asian twist on meatballs and spaghetti. Tender pork meatballs and sweet red capsicum are coated in a mouth-watering Sichuan garlic glaze, with a sprinkling of crispy shallots for crunch.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

red capsicum

4 clove


1 unit

long green chilli

1 bag


½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

fine breadcrumbs


1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

1 packet

crispy shallots


1 packet

pork mince

Not included in your delivery

olive oil

1 unit



1.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2970 kJ
Fat22.6 g
of which saturates6.3 g
Carbohydrate81.8 g
of which sugars18.8 g
Protein40 g
Sodium3140 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into 2cm chunks. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (if using). Roughly chop the coriander.


Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until tender, 8-10 minutes. Drain and refresh under cold water. While the noodles are cooking, 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 level 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.


Divide the udon noodle stir-fry between bowls and top with the glazed pork meatballs. Garnish with the chilli (if using), coriander and crispy shallots.