with bell pepper and pak choi
Juicy garlicky pork meatballs and thick saucy udon noodles are the standout components of this dish, but the sticky and sweet sauce comprised of sweet chilli sauce, ketchup manis and soy sauce for a hint of umami is also well worth a shout out!
Allergens
Utensils
Tags
Irish Pork Mince
250 grams
Pak Choi
1 unit(s)
Garlic
2 unit(s)
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Ketjap Manis
1 sachet(s)
Soy Sauce
1 sachet(s)
Breadcrumbs
1 pack(s)
Udon Noodles
300 grams
Red Thai Style Paste
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Peel and grate the garlic (or use a garlic press).
- Add the breadcrumbs, pork mince and half the garlic to a medium bowl.
- Season with ½ tsp salt (double for 4p) and pepper.
- Using your hands, mix together until well combined.
- Shape the mixture into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Set aside and cover to keep warm. Reserve the pan to use later.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the pak choi, quarter lengthways and separate the leaves.
- Halve, peel and thinly slice the onion.
- Return the pan to medium-high heat.
- Once hot, fry the onion and pepper until softened, 4-5 mins.
- Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, soy sauce, ketjap manis and 75ml water (double for 4p).
- Add the meatballs and pak choi then bring the sauce to the boil. Carefully stir to wilt the pak choi.
- Cook until the sauce has reduced slightly and the meatballs are coated and warmed, 1-2 mins.
- Carefully separate the noodles with your hands.
- Add the noodles to the pan and stir until everything is well combined and warmed through.
- Loosen the sauce with a splash of water if you feel it's too thick.
- Taste your dish and season with salt and pepper if required.
- When everything is ready, divide your garlic pork noodles between bowls.
2560
kJ
Energy (kJ)
612
kcal
Energy (kcal)
16.8
g
Fat
5.7
g
of which saturates
78.7
g
Carbohydrate
17.6
g
of which sugars
0
g
Dietary Fiber
36.6
g
Protein
0
mg
Cholesterol
5.46
g
Salt
