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Method

  1. Mix all the ingredients together in a bowl and with clean fingers, form into 8 large balls or 16 small balls.
  2. Grease hot plate of BBQ or heavy-based fry pan.
  3. Cook on pre-heated BBQ on medium heat or in a pre-heated fry pan until cooked through (7-8 minutes), turning several times.
  4. Meanwhile heat an oiled wok or deep frypan and stir fry vegetables and noodles with a splash of salt reduced Soy sauce.
  5. Stir through the cooked pork balls and serve in a box with chopsticks.

Hints/Tips

  • Canola Oil Spray is a good all-purpose variety
  • Suitable stir fry vegetables - baby spinach leaves, sliced beans, capsicum, red onion, cauliflower, courgette

Noodle Pork Balls

Clock
Preparation: 5 mins
Cooking: 10 mins
Serves: 4

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Ingredients

  • 500g Trim Pork Mince
  • Grated zest and juice of 1 lemon
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons Kecap Manis - sweet soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 small courgette or carrot, grated
  • 2 cups stir fry vegetables
  • 200g pkt Udon or Hokkien noodles
  • Splash salt reduced Soy Sauce or Kecap Manis
View all recipes that use the Mince (Trim Pork) cut
View all recipes that use the BBQ method
View all recipes that use the Panfry (Trim Pork) method
View all recipes that use the Stir fry method

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