Pork and Noodle Balls With Sweet Chilli Sauce
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
30 meatballs
- Serves:
- 6
ingredients
-
Meatballs
- 9 ounces chow mein noodles
- 10 1⁄2 ounces ground pork
- 6 scallions, finely chopped
- 2 garlic cloves, crushed
- 4 tablespoons finely chopped cilantro
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 1⁄2 tablespoons lime juice
- peanut oil, for deep frying
-
Dipping Sauce
- 1⁄3 cup chili sauce
- 2 teaspoons mirin
- 2 teaspoons ginger, finely chopped
- 1⁄2 cup Japanese soy sauce
directions
- Prepare the dipping sauce by combining the sweet chilli sauce, mirin, ginger and soy sauce. Set aside.
- Place the noodles in a bowl and cover with boiling water. Soak until tender then drain and pat dry. Cut into 2" lengths.
- Preheat peanut oil in a wok to 350 degrees.
- To the noodles, add the pork, scallion, garlic, coriander, fish sauce, oyster sauce and lime juice and combine well.
- Roll the noodle and pork mixture into tablespoon sized balls.
- Deep fry the balls in batches for 2-3 minutes or until golden and cooked through.
- Drain on paper towel and serve with dipping sauce.
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RECIPE SUBMITTED BY
I'm from a small town in Southwestern Ontario and am a Mom to three wonderful 'Little Chefs'. My favourite cookbooks are Cottage Life's Summer Weekend Cookbook, Robin Hood's Baking Festival Cookbook and the old standard, the Joy of Cooking - all are reliable and excellent. My eyes have been opened to the simplicity and elegance of gourmet cooking through a few choice cookbooks, and a subscription to the Food Network Magazine. I love to cook and am trying to expand my recipe box repertoire. Zaar is my favourite cookbook by far. I love that I can lose a recipe and access it again and again. My computer has actually replaced my treasured recipe box. My absolute favourite thing about Recipezaar (beside no ads!) is the sense of community and togetherness between the members.