Sticky Pork Meatballs
with Warm Rice Noodle & Snow Pea Toss
- Gluten
- Soy
- Sulphites
- Wheat
- Tree Nuts
- Fish
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
Sticky and sweet kecap manis is just the thing for these big 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.
Ingredients
1 packet
pork mince
1 bunch
spring onions
1 sachet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
2 clove
garlic
⅓ packet
Rice Stick Noodles
1 bag
snow peas
1 unit
long red chilli
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 bunch
coriander
1 unit
carrot
Not included in your delivery
tbs
olive oil
1 tbs
fish sauce
(Contains: Fish;)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Bring a full kettle of water to the boil. Finely slice the spring onion. Peel and crush the garlic. Trim the ends of the snow peas and finely slice. Cut the carrot (unpeeled) into thin matchsticks. Finely slice the long red chilli (if using). Pick the coriander leaves.
In a medium bowl, combine the pork mince, spring onion, 1/2 of the garlic and 1/4 of the kecap manis. Season with a pinch of salt and pepper. Take 1 tbs of the pork mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. TIP: The mixture should make around 4-5 meatballs per person.
Add the rice stick noodles (use suggested amount) to a large bowl and cover with boiling water. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Soak for 6-8 minutes, or until tender. In the last 2 minutes of the noodle cooking time, add the snow peas and carrot. Reserve 1/2 cup of cooking water, then drain and return the noodles, snow peas and carrot to the bowl.
While the noodles are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the pork meatballs and cook for 8-10 minutes, turning regularly, or until browned and cooked through. Set aside on a plate and cover with foil to keep warm.
Return the same pan to a medium heat and add another drizzle of olive oil. Add the long red chilli (if using) and cook for 1-2 minutes. TIP: Some like it hot but if you don’t, just hold back on the chilli. 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, soy sauce and reserved cooking water and stir to combine
Divide the rice noodles and vegetables between bowls and top with the pork meatballs and coriander. Drizzle with the kecap manis dressing.
