Great flavours, easy to prepare and economical too.
Serves 4
2 tablespoons sunflower oil
2 onions, finely chopped
2/3 cloves garlic, chopped
thumb size piece of ginger, chopped
½ teaspoon chilli flakes
salt and black pepper
500g minced pork
600ml chicken stock
2 tablespoons soy sauce
1 tablespoon Sichuan peppercorns, toasted and crushed
1 tablespoon black Chinese vinegar
2 tablespoons oyster sauce
1 tablespoon sugar
1 red pepper, chopped
100g mange tout
400g udon noodles
Start with the meatballs, heat the oil and sauté the onions, garlic, ginger and chilli together,
season, tip into a large bowl and leave to cool completely, then add the minced pork and shape
into small meat balls. set aside. Heat the stock, soy, Sichuan peppercorns, vinegar, oyster sauce,
and sugar, taste for seasoning, heat a little more oil in a large pan and brown the meatballs then add
the sauce, simmer until the meat balls are fully cooked, add the vegetables and noodles, simmer for
another 2/3 minutes. Check the seasoning and serve in deep bowls with extra fresh chilli chopped
optional.
