One-Pot Double Char Siu Pork Mini Rissoles & Noodle Soup
with Mixed Veggies
A fragrant noodle soup is exactly what you need in the cooler months to warm you up from the inside out. Pork meatballs, infused with ginger and lemongrass, simmer in a flavour-packed broth with golden egg noodles and tender veggies. You’ll be slurping your way to happiness in no time!
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Ingredients
2
Pork Mince
1
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Green beans
1
Carrot
1
Soy Sauce Mix
(Contains Gluten, Soy; )
1
Char Siu Paste
1
Flat Noodles
(Contains Gluten; )
1
Vegetable Stock Powder
Not included in your delivery
1
olive oil
boiling water
Nutrition Values
Instructions
• In a medium bowl, combine pork mince, ginger & lemongrass paste, fine breadcrumbs and a generous pinch of salt and pepper. Set aside to rest for 5 minutes. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add rissoles, turning, until browned and cooked through, 8-10 minutes. Transfer to a bowl and set aside. TIP: Letting the mixture rest helps the rissoles hold their shape while cooking. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine pork mince, ginger & lemongrass paste, fine breadcrumbs and a generous pinch of salt and pepper. Set aside to rest for 5 minutes. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. • In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add rissoles, turning, until browned and cooked through, 8-10 minutes. Transfer to a bowl and set aside.
TIP: Letting the mixture rest helps the rissoles hold their shape while cooking. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, boil the kettle. Trim green beans and slice in into thirds. Thinly slice carrot into half-moons. • Return saucepan to high heat with a drizzle of olive oil. • Cook carrot until slightly tender, 2-3 minutes.
• Stir in the boiling water (3 cups for 2P / 6 cups for 4P), vegetable stock powder, soy sauce mix, char siu paste and vinegar. • Bring to the boil. Add egg noodles and green beans, then cover with a lid. • Reduce to a simmer and cook until noodles are tender, 4-5 minutes. Season to taste. • In the last minute, gently stir noodles with a fork to separate. Remove from heat, and return cooked rissoles, tossing to combine.
• Divide pork mini rissoles, noodle soup and mixed veggies between bowls. Enjoy!