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Sichuan Glazed Pork Meatballs

Sichuan Glazed Pork Meatballs

with 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 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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


4 clove


½ unit

long green chilli

1 bag


1 packet

udon noodles


1 packet

pork mince

1 packet

fine breadcrumbs


1 packet

crispy shallots

1 sachet

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame)

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)0 kJ
Energy (kJ)3351 kJ
Fat34.1 g
of which saturates9.6 g
Carbohydrate70.1 g
of which sugars22.7 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium1782 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 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.