This is a quick and easy meal for all the family during the week, though you might need to tone down the chilli for younger kids. The warm broth is both tasty and satisfying, perfect for a rainy day.
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Serves: 4 people
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1 head Broccoli
cut into florets
500 ml Chicken Stock Cube
250 g Egg Noodles
2 tbsp Hoisin Sauce
3 - Red Chilli
deseeded and finely chopped
1 tbsp Sesame Oil
50 g Sesame Seeds
2 tbsp Soy Sauce
1 handfull SuperValu Baby Spinach
1 handfull SuperValu Fresh Coriander
25 g SuperValu Fresh Ginger
peeled and finely grated
500 g SuperValu Quality Irish Minced Pork
- Preheat the oven to 180oC/gas mark 4. Line a baking tray with non-stick baking paper.
- Place the pork mince in a large mixing bowl with some of the chopped chilli, 1 tablespoon of the soy sauce, 1 tablespoon of the hoisin sauce, half of the sesame seeds and half of the coriander and mix to combine it all together. Roll into meatballs (this recipe can make 16 meatballs, but simply make them bigger or smaller to make the required amount) and place on the lined baking tray. Bake in the oven for 15 minutes, until cooked through.
- Meanwhile, heat the oil in large saucepan and add the remaining chilli and the ginger and cook for 1 minute. Add the chicken stock and the remaining tablespoon each of the soy sauce and hoisin and bring to the boil. Add the noodles and cook for 3 minutes, then add the broccoli and cook for a further 3 to 4 minutes, until cooked through. Finally, stir in the spinach until it wilts.
- To serve, add the meatballs on top of the broth and sprinkle with the remaining sesame seeds and the remaining chopped fresh coriander.
Tip: Choose lean pork mince for a healthier alternative. Remember that ginger has a very strong flavour, so don't add too much. Be very careful when chopping the chilli - wash your hands thoroughly after chipping them and handling the seeds.