When the temperature drops, nothing hits quite like a big bowl of noodles. The only problem? They can feel like one of those dinners that’s better left to the takeaway shop.
Enter EveryPlate’s NoodlesLand range – a whole menu dedicated to warming, slurp-worthy bowls without the stress. This Fragrant Pork Meatball Pho is the perfect place to start: juicy homemade pork meatballs, a fragrant broth spiked with Asian BBQ seasoning and oyster sauce, and all the finishing touches – fresh chilli, hoisin sauce and spring onion – to make it taste like it came straight from your favourite noodle bar. Best part? It all comes together in four fuss-free steps, so you get big flavour without the big effort.
INGREDIENTS
- Spring Onion
- Lemon
- Long Chilli
- Rice Noodles
- Pork Mince
- Fine Breadcrumbs
- Sweet Soy Seasoning
- Asian BBQ Seasoning
- Oyster Sauce
- Baby Spinach Leaves
- Hoisin Sauce
INSTRUCTIONS
- Boil the kettle. Slice white ends of spring onion, then thinly slice remaining green tops. Slice lemon into wedges. Thinly slice long chilli (if using). Half-fill a large saucepan with boiling water.Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 mins. Drain, rinse and drizzle with olive oil. Divide cooked noodles between serving bowls and cover to keep warm.
- Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning and the egg. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (6 per person). Transfer to a plate. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 mins (cook in batches if your pan is getting crowded).
- When the meatballs are done, return saucepan to medium heat with a drizzle of olive oil. Cook Asian BBQ seasoning and spring onion whites until fragrant, 1 min. Add the water (1 3/4 cups per person) and oyster sauce and bring to the boil. Remove pan from heat, then stir through baby spinach leaves, until just wilted.
- To bowl with noodles, top with pork meatballs and pour over broth. Garnish with chilli, lemon wedges and remaining spring onion. Dollop over hoisin sauce (see ingredients)