Sticky Pork Meatballs

Sticky Pork Meatballs

with Crunchy Cashews

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Sticky and sweet kecap manis is just the thing for these Asian pork meatballs. We’ve kept the rest of your bowl packed full of fresh flavours, with spring onion, snow peas and coriander. The crowning jewel of these rice noodles is roasted cashew nuts, adding a perfect crunch to an easy weeknight stunner.

Allergens:GlutenSoySulphitesTree NutsFish

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

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

pork mince

½ bunch

spring onions

2 tbs

kecap manis

(ContainsGluten, Soy, Sulphites)

2 clove


⅓ packet

rice stick noodles

½ bag

sugar snap peas


long red chilli

1 packet

roasted cashews

(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

½ bunch


Not included in your delivery

1 tbs

olive oil

2 tsp

fish sauce

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3110 kJ
Fat26.5 g
of which saturates6.6 g
Carbohydrate82.3 g
of which sugars25.5 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium923 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely slice the spring onions and long red chilli. Peel and crush the garlic. Trim and finely slice the sugar snap peas, roughly chop the roasted cashews and pick the coriander leaves.


In a medium bowl combine the pork mince, spring onion, half of the kecap manis and half of the garlic. Season with salt and pepper. Shape into tablespoon sized meatballs and set aside on a plate.


Cook the rice stick noodles according to packet instructions. Add the sugar snap peas in the last 30 seconds of cooking. Reserve 1-2 tablespoons of the cooking water and drain.


Heat a splash of olive oil in a medium frying pan over a medium- high heat. Add the meatballs and cook for 4-5 minutes on each side or until cooked through. Transfer to a clean plate.


For the dressing, heat the remaining olive oil in the same frying pan over a medium heat. Add the long red chilli and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute or until fragrant. Add the roasted cashews and cook, stirring, for 2 minutes or until golden. Add the fish sauce, remaining kecap manis and the reserved cooking liquid. Remove from the heat.


To serve, divide the noodles among bowls and top with sugar snap peas, meatballs and fresh coriander. Drizzle with the chilli dressing.