Ginger pork meatballs with rice noodles and pak choi
Juicy ginger pork meatballs in a light tamari broth with rice noodles and pak choi. Warming, fresh and free of onion and garlic.
- Time40 min
- LevelMedium
- Costabout £2.35 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
In a bowl, mix the pork, half the spring onion greens, grated ginger, breadcrumbs and 2 tbsp tamari. Use your hands and shape into 20 small balls.
- 2
Heat the garlic oil in a large pan over a medium high heat. Brown the meatballs in batches for 5 minutes, turning, until golden all over.
5 min - 3
Pour in the water and add the second 2 tbsp tamari and the sliced ginger. Bring to a gentle simmer and cook for 10 minutes, until the meatballs are cooked through.
10 min - 4
Meanwhile, soak the rice noodles in boiling water following the packet, usually 5 minutes. Drain.
5 min - 5
Add the pak choi to the broth for the last 3 minutes.
3 min - 6
Divide the noodles between 4 bowls. Ladle over the meatballs, pak choi and broth. Finish with the sesame oil and the rest of the spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.