Quick and easy one bowl weekday dinner recipe, a Chinese noodle favourite that combines tasty Asian infused meatballs and nourishing Asian greens in sweet, salty and spicy flavours for a powerhouse of a meal.
1 packet asian pork meatballs (we love Hellers) 1 tbsp peanut oil (we love Olivado) 1 clove garlic – crushed 1 tsp minced ginger 1 spring onions, sliced 1 pack choy sum, sliced (we love The Fresh Grower) 1 packet of egg noodles
For the paste 1 tbsp sichuan peppercorns ½ tsp Chilli oil paste (we love Lee Kum Kee) 3 tsp black sesame paste (Tahini) (we love Chantal Organics) 1 tbsp soy sauce (we love Lee Kum Kee) 1 tsp honey (Airborne – Vipers Bugloss)
Method
In a wok or fry pan over a high heat, toast the Sichuan Peppercorns until they crackle. Remove from the pan and crush to a power in a mortar and pestle.
Mix in all of “the paste” ingredients together and set aside.
Cook the noodles as per packet instructions. Drain and set aside.
Heat a fry pan over a high heat, drizzle the peanut oil and fry off the meatballs, ginger and garlic until broken up and and golden. Set aside.
In a large pan, heat a dash of peanut oil. Put in the spring onion and the choy sum, stir once, then immediately add “the paste”, the meatball mixture and the egg noodles.
Toss together until noodles are completely coated with all of the porky, saucy goodness and greens are just cooked through.
