Put an Asian spin on pork meatballs with kecap manis, sesame oil, ginger and garlic. Then, swap the usual pasta for ramen noodles, add some tasty greens and you've got yourself a new noodle dish that's sure to become a family fave.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
mixed sesame seeds(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten)
ramen noodles(ContainsGlutenMay be presentSoy, Egg)
soy sauce(ContainsSoy, Gluten)
Finely chop the garlic (or use a garlic press). Finely grate the ginger. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a good pinch, then slice into wedges. In a small bowl, combine the kecap manis, ginger, 2 tbs soy sauce, 1/2 the garlic, 1 tsp sesame oil, a good squeeze of lime juice and the lime zest. Set aside.
Bring a medium saucepan of water to the boil. In a medium bowl, combine the pork mince, fine breadcrumbs, egg, remaining 1 tbs of soy sauce and the remaining garlic. Mix well to combine. Using damp hands, take a tablespoon of pork mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get about 4-5 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot and cook until softened, 4-5 minutes. Add the Asian greens and cook until wilted, 2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with the remaining 1 tsp sesame oil. Add the pork meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. Add the kecap manis mixture and cook until fragrant, 1-2 minutes. Remove the frying pan from the heat. Using tongs, transfer the meatballs to a medium bowl, reserving the sauce in the pan.
TIP: Reduce the heat to medium if the meatballs are browning too quickly.
While the meatballs are cooking, add the ramen noodles to the saucepan of boiling water and cook until soft, 4 minutes. Drain and refresh with cold water. Add the noodles and veggies to the frying pan with the sauce and stir to combine.
Divide the noodles and veggies between bowls and top with the Indonesian pork meatballs. Sprinkle with the toasted sesame seeds. Serve with any remaining lime wedges.