ONE-POT PORK MEATBALL & BLACK BEAN NOODLES
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2021/06/Cuisine-Magazine-Fiona-Smith-Recipe-One-Pot-Pork-Meatball-and-Black-Bean-Noodles-754x1024.jpg)
tags:pork, noodles, black bean
Serves
2-3Preparation
15 minsCook
10 minsIngredients
400g pork mince | |
3 cloves garlic, chopped | |
1 tablespoon grated ginger | |
2 spring onions, whites finely chopped and greens finely sliced | |
3 tablespoons chopped coriander | |
1 tablespoon soy sauce | |
1 tablespoon black bean sauce | |
1 tablespoon oyster sauce | |
1 tablespoon black vinegar | |
1 cup chicken or vegetable stock | |
2 tablespoons oil (peanut, rapeseed or similar) | |
300g bok choy, leaves separated, stems finely sliced | |
200g dry udon or other similar noodles | |
200g bean sprouts | |
chilli oil or sauce, to serve (optional) |
For this recipe you need to use noodles that will cook in about 7-8 minutes (if they cook more quickly they will lose texture). They also need to be quite separate, not tightly clumped, when dry – I find dry udon are perfect. Pork mince holds together well and beef is also fine, but chicken mince tends to fall apart – although it still tastes great. I have purposely not added any spicy heat to make the noodles family friendly, so add heat to individual taste with chilli oil or chilli sauce such as sriracha.
Instructions
1. | In a bowl, mix together the pork mince, garlic, ginger, spring onion whites and coriander with a pinch of salt. |
2. | In a jug, mix together the soy, black bean and oyster sauces, black vinegar and stock. |
3. | In a pan, heat the oil to medium hot. |
4. | Take dessert spoon-sized portions of mince and form into rough meatballs, then add to the pan and cook without moving for about 2 minutes. |
5. | Once the bottoms are turning golden, flip them over. |
6. | Spread the finely sliced bok choy stems evenly over the top and then the noodles, separating them as you do. |
7. | Pour over the stock mix, cover and cook for 5 minutes. |
8. | Add the bean sprouts and bok choy leaves, cover and cook for a further 3 minutes. |
9. | Toss all together and serve with spring onion greens and chilli oil or sauce. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
Leave a Reply