Back to Recipe Menu

Pork & noodle balls

Method

  • Soak the noodles in boiling water for 2 mins. Then drain well, pat dry with kitchen paper towels and cut into 5 cm lengths.
  • Heat the oil in a wok (or large non-stick pan) to 190°C.
  • Place 6 spring onions, the garlic, 1 heaped tspn ginger, the pork, noodles, oyster sauce, fish sauce, lime juice and coriander in a large bowl and mix well. Then roll the mixture into balls, deep fry in hot oil and drain well on kitchen paper towels.
  • To make the sauce, combine the soy, sweet chilli sauce and mirin with the remaining ginger. Put in a small bowl and place in the centre of a serving dish.
  • Arrange the balls around the plate and sprinkle with the remaining spring onion.

Ingredients

  • 200-250 gm hokkien noodles
  • 4 cups peanut oil
  • 8 small spring (green) onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 heaped tspn freshly grated ginger
  • 300-350 gm finely minced pork
  • 2 tbsp oyster sauce
  • 1 tbsp Asian fish sauce
  • 1½ tbsp fresh lime juice
  • 3 tbsp freshly chopped coriander
  • ½ cup soy sauce
  • 1/3 cup sweet chilli sauce
  • 2 tspn mirin (Japanese rice wine)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm