Char Siu Beef Meatballs & Noodle Bowl
with Spinach & Crispy Shallots
- Gluten(Wheat)
- Soy
- Molluscs
- Gluten
- May contain traces of allergens
- Eggs
- Gluten
- Milk
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Introducing the ultimate solution to the classic dilemma; when you can’t decide between two superstar dishes. Meatballs or noodles, we say let’s have both! The decadent char siu sauce will soak into the meatballs and the noodles do nicely to add a little extra texture and tastiness. You won’t ever have to compromise again.
Ingredients
1
carrot
1
courgette
1 packet
beef mince
1 packet
ginger paste
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 packet
char siu paste
(Contains: Soy; May be present: Eggs, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
oyster sauce
(Contains: Molluscs; )
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tbs
rice wine vinegar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot and courgette into half-moons. • In a medium bowl, combine beef mince, ginger paste, fine breadcrumbs and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The ginger paste helps to bind the meatballs!
• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and courgette until tender, 4-5 minutes. Season to taste. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
TIP: For best results, drain the oil from pan before adding the noodles in the next step.
• To the pan with meatballs, add noodles, veggies, char siu paste, oyster sauce, the rice wine vinegar, soy sauce and a splash of water, stirring to combine, 1 minute. • Remove from heat, then stir through baby spinach leaves until combined.
• Divide char siu beef meatballs, noodles and veggies between bowls. • Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious taste, though some found it overly sweet or salty; consider adjusting sauce quantities to taste.
- Ease of prep: Reviewers found this recipe simple and easy to prepare, with meatballs and noodles coming together quickly.
- Suggestions: Consider adding chilli for extra spice, or baking meatballs in the oven before finishing in the wok for better texture.
- Portions: Several customers mentioned the portion size was smaller than expected; consider increasing ingredients for heartier appetites.
