Sticky Pork Meatballs
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Sticky Pork Meatballs

Sticky Pork Meatballs

with Warm Rice Noodle & Snow Pea Toss

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.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 packet

pork mince

1 bunch

spring onions

1 sachet

kecap manis

(Contains Gluten, Soy, Sulphites, Wheat;)

2 clove


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, Peanut, Sesame, Soy. )

1 bunch


1 unit


Not included in your delivery


olive oil

1 tbs

fish sauce

(Contains Fish;)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3040 kcal
Fat26.6 g
of which saturates6.7 g
Carbohydrate77.1 g
of which sugars22.1 g
Dietary Fibre0 g
Protein41.6 g
Cholesterol0 mg
Sodium714 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Large Bowl
Aluminum Foil


Get Prepped

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.

Make the meatballs

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.

Cook the noodles

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.

Cook the meatballs

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.

Make the dressing

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

Serve up

Divide the rice noodles and vegetables between bowls and top with the pork meatballs and coriander. Drizzle with the kecap manis dressing.