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30 minutes
15 minutes
45 minutes
- 500g pork mince
- 1cm piece fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 egg yolk
- 5.00 gm cornflour
- 48.80 gm oyster sauce
- 300g hokkien noodles
- 18.20 gm peanut oil
- 1 litre chicken style liquid stock
- 100g snow peas, trimmed, thinly sliced
- 1 carrot, thinly sliced diagonally
- 1 bunch broccolini, trimmed, halved
- 2 tsp sesame oil
- Sliced red chilli, to serve
- Fresh coriander sprigs, to serve
- Combine pork, ginger, garlic, egg yolk, cornflour, and 1 tablespoon of oyster sauce in a bowl. Mix well. Form mixture into balls using 1 level tablespoon at a time. Chill in the fridge for 30 minutes.
- Place the noodles in a heatproof bowl and cover them with boiling water. Let stand for 3 minutes to soften. Using a fork, gently separate the noodles, then drain them well.
- In a large frying pan, heat up some peanut oil over medium heat. Cook the meatballs in batches, turning them occasionally, for 4 to 6 minutes until they are golden brown and fully cooked. Transfer them to a plate and cover to keep them warm.
- In a saucepan over high heat, bring stock, the rest of the oyster sauce, and 2 cups of cold water to a boil. Stir in snow peas, carrot, broccolini, and sesame oil. Cook for 3 minutes until vegetables are tender.
- Divide noodles among serving bowls. Pour the flavorful broth and vegetables over the noodles. Arrange meatballs on top, sprinkle with chili and fresh coriander. Enjoy immediately.
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