Name: [One-Pot // Quick] One-pot Double Char Siu Pork Mini Rissoles & Noodle Soup with Mixed Veggies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 olive oil; boiling water; 2 Pork Mince; 1 Ginger & Lemongrass Paste; 1 Fine Breadcrumbs; 1 Green beans; 1 Carrot; 1 Soy Sauce Mix; 1 Char Siu Paste; 1 Flat Noodles; 1 Vegetable Stock Powder

HelloFresh

Recipes

Chinese Recipes

[One-Pot // Quick] One-pot Double Char Siu Pork Mini Rissoles & Noodle Soup

with Mixed Veggies

Get up to $175 off

Allergens:

Gluten(Wheat)

•Gluten

•Soy

•Eggs

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pork Mince

Ginger & Lemongrass Paste

Fine Breadcrumbs

Green beans

Carrot

Soy Sauce Mix

Char Siu Paste

Flat Noodles

Vegetable Stock Powder

Not included in your delivery

olive oil

boiling water

Nutrition Values

Calories953 kcal

Energy (kJ)3987 kJ

Fat34.4 g

of which saturates11.2 g

Carbohydrate97 g

of which sugars29.4 g

Protein60.3 g

Sodium3780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• 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!