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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.

Allergens:GlutenEggSoyFishSesameSulphites

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

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

1 unit

carrot

1 unit

red capsicum

4 clove

garlic

1 unit

long green chilli

1 bag

coriander

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

fine breadcrumbs

(ContainsGluten)

1 tub

Sichuan garlic paste

(ContainsGluten, Soy, Fish, Sesame, Sulphites)

1 packet

crispy shallots

(ContainsGluten)

1 packet

pork mince

Not included in your delivery

olive oil

1 unit

egg

(ContainsEgg)

1.5 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

water

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.