Ginger sticky pork noo­dles


Drum Food - - CONTENTS -

500g pork mince

125ml (½c) bread­crumbs 2 gar­lic cloves, crushed 2cm fresh ginger, grated 15ml (1T) chilli sauce 2 spring onions, chopped 1egg salt and pep­per

15ml (1T) oil

250g udon noo­dles, cooked


250ml (1c) soy sauce

1cm fresh ginger, grated hand­ful fresh co­rian­der, chopped 2 gar­lic cloves, chopped juice of ½ lemon salt and pep­per

30ml (2T) olive oil

125ml (½c) honey

1 Mix the pork mince, bread­crumbs, gar­lic, ginger, chilli sauce, spring onions and egg in a large bowl. Sea­son with salt and pep­per.

2 Roll the pork mix­ture into 40g balls and set aside. Heat the oil in a pan un­til hot . Add the meat­balls and cook for 5 min­utes or un­til done.

3 SAUCE Mix the in­gre­di­ents and pour over the pork in the pan. Sim­mer for 5 min­utes or un­til the sauce thick­ens slightly.

4 Pour the meat­balls and sauce over the cooked noo­dles and serve.

Udon noo­dles are thick wheat noo­dles. They have a neu­tral flavour so are best paired with full-flavoured dishes.

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