Spicy Thai meatballs
1 medium, trimmed
Lean Pork Mince (10% fat), raw
2 clove(s), crushed
Lemon Grass Stems
5 stem, very finely chopped
Chilli, Green or Red
2 teaspoons, finely chopped
2 teaspoons, level
1 pinch, and freshly ground black pepper
Fresh Chicken Stock
Amoy Straight to Wok Udon Thick Noodles
4 portion(s), halved lengthways
- Finely chop half the bunch of spring onions and put them in a large mixing bowl with the pork, garlic, ginger, lemongrass, chilli and coriander. Season with salt and pepper and form into 12 meatballs.
- Heat a large deep frying pan or wok. Add the meatballs and cook them for a few minutes, turning them over to brown on all sides. Slice the remaining spring onions and add them to the meatballs.
- Pour the stock into the pan or wok, bring to the boil, then reduce the heat and simmer for 25 minutes.
- When the meatballs are almost ready, simmer the pak choi in boiling water for 4-5 minutes and cook the noodles according to pack instructions. Serve.