A delectably sticky hoisin sauce surrounds pork meatballs flavoured with garlic and Chinese 5 spice, as well as cabbage, carrot, edamame beans, and noodles. An uber easy, uber delicious meal to bring you total satisfaction.
Chinese-Style Hoisin Meatballs
Chinese-Style Hoisin Meatballs
with rice noodles, edamame beans & Chinese 5 spice
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cape Herb & Spice Chinese 5 Spice
- Edamame Beans
- Flat Rice Noodles
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime
- Limes
- Pork Mince
- Shredded Cabbage & Julienne Carrot
- Sweet 'n Sticky sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SILKY NOODLES
Boil the kettle. Using a shallow bowl, fully submerge the noodles in boiling water and add a pinch of salt. Gently use a fork to separate them slightly. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, reserving 15ml of the water for step 3. Toss through some oil to prevent sticking.
SPICE THINGS UP!
In a bowl, combine the mince with the grated ginger and garlic and ½ of the chopped coriander. Mix in the Chinese 5 spice, the lime zest, and some seasoning – all to taste. Roll into 3-4 meatballs.
STICKY STIR FRY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes until browned all over but not cooked through, shifting as they colour. Combine the sweet ’n sticky sauce with the reserved noodle water and pour into the pan. Simmer for 2-3 minutes until the sauce has reduced slightly and the meatballs are cooked through, basting them with the sauce.
LOAD IT UP WITH VEG
If the sauce is too thick to coat the noodles and veg when they’re added, loosen with a little water. Toss through the edamame beans, the cooked noodles, and ½ of the cabbage and carrot. Stir fry for another 1-2 minutes until the veg is warmed through, tossing regularly. Remove from the heat on completion.
ALMOST READY
Toss the remaining cabbage and carrot with 10ml of olive oil, a squeeze of lime juice, and some seasoning.
AND THERE YOU HAVE IT!
Serve up a bowl of saucy meatball stir fry, and garnish with the remaining chopped coriander and a lime wedge. Serve the colourful slaw on the side. What a breeze!
Flat Rice Noodles - 50g
Pork Mince - 150g
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Coriander - 5g
Cape Herb & Spice Chinese 5 Spice - 7,5ml
Lime - 1
Sweet 'n Sticky Sauce - 65ml
Edamame Beans - 50g
Shredded Cabbage & Julienne Carrot - 75g
SILKY NOODLES
Boil the kettle. Using a shallow bowl, fully submerge the noodles in boiling water and add a pinch of salt. Gently use a fork to separate them slightly. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, reserving 25ml of the water for step 3. Toss through some oil to prevent sticking.
SPICE THINGS UP!
In a bowl, combine the mince with the grated ginger and garlic and ½ of the chopped coriander. Mix in the Chinese 5 spice, the lime zest, and some seasoning – all to taste. Roll into 3-4 meatballs per portion.
STICKY STIR FRY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes until browned all over but not cooked through, shifting as they colour. Combine the sweet ’n sticky sauce with the reserved noodle water and pour into the pan. Simmer for 3-4 minutes until the sauce has reduced slightly and the meatballs are cooked through, basting them with the sauce.
LOAD IT UP WITH VEG
If the sauce is too thick to coat the noodles and veg when they’re added, loosen with a little water. Toss through the edamame beans, the cooked noodles, and ½ of the cabbage and carrot. Stir fry for another 2-3 minutes until the veg is warmed through, tossing regularly. Remove from the heat on completion.
ALMOST READY
Toss the remaining cabbage and carrot with 20ml of olive oil, a squeeze of lime juice, and some seasoning.
AND THERE YOU HAVE IT!
Serve up a bowl of saucy meatball stir fry, and garnish with the remaining chopped coriander and a lime wedge. Serve the colourful slaw on the side. What a breeze!
Flat Rice Noodles - 100g
Pork Mince - 300g
Fresh Ginger - 20g
Garlic Cloves - 2
Fresh Coriander - 10g
Cape Herb & Spice Chinese 5 Spice - 15ml
Lime - 1
Sweet 'n Sticky Sauce - 120ml
Edamame Beans - 100g
Shredded Cabbage & Julienne Carrot - 150g
SILKY NOODLES
Boil the kettle. Using a shallow bowl, fully submerge the noodles in boiling water and add a pinch of salt. Gently use a fork to separate them slightly. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, reserving 25ml of the water for step 3. Toss through some oil to prevent sticking.
SPICE THINGS UP!
In a bowl, combine the mince with the grated ginger and garlic and ½ of the chopped coriander. Mix in the Chinese 5 spice, the lime zest, and some seasoning – all to taste. Roll into 3-4 meatballs per portion.
STICKY STIR FRY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes until browned all over but not cooked through, shifting as they colour. Combine the sweet ’n sticky sauce with the reserved noodle water and pour into the pan. Simmer for 3-4 minutes until the sauce has reduced slightly and the meatballs are cooked through, basting them with the sauce.
LOAD IT UP WITH VEG
If the sauce is too thick to coat the noodles and veg when they’re added, loosen with a little water. Toss through the edamame beans, the cooked noodles, and ½ of the cabbage and carrot. Stir fry for another 2-3 minutes until the veg is warmed through, tossing regularly. Remove from the heat on completion.
ALMOST READY
Toss the remaining cabbage and carrot with 20ml of olive oil, a squeeze of lime juice, and some seasoning.
AND THERE YOU HAVE IT!
Serve up a bowl of saucy meatball stir fry, and garnish with the remaining chopped coriander and a lime wedge. Serve the colourful slaw on the side. What a breeze!
Flat Rice Noodles - 100g
Pork Mince - 300g
Fresh Ginger - 20g
Garlic Cloves - 2
Fresh Coriander - 10g
Cape Herb & Spice Chinese 5 Spice - 15ml
Lime - 1
Sweet 'n Sticky Sauce - 120ml
Edamame Beans - 100g
Shredded Cabbage & Julienne Carrot - 150g
SILKY NOODLES
Boil the kettle. Using a shallow bowl, fully submerge the noodles in boiling water and add a pinch of salt. Gently use a fork to separate them slightly. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, reserving 50ml of the water for step 3. Toss through some oil to prevent sticking.
SPICE THINGS UP!
In a bowl, combine the mince with the grated ginger and garlic and ½ of the chopped coriander. Mix in the Chinese 5 spice, the lime zest, and some seasoning – all to taste. Roll into 3-4 meatballs per portion.
STICKY STIR FRY
Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 2-3 minutes until browned all over but not cooked through, shifting as they colour. Combine the sweet ’n sticky sauce with the reserved noodle water and pour into the pan. Simmer for 4-5 minutes until the sauce has reduced slightly and the meatballs are cooked through, basting them with the sauce.
LOAD IT UP WITH VEG
If the sauce is too thick to coat the noodles and veg when they’re added, loosen with a little water. Toss through the edamame beans, the cooked noodles, and ½ of the cabbage and carrot. Stir fry for another 2-4 minutes until the veg is warmed through, tossing regularly. Remove from the heat on completion.
ALMOST READY
Toss the remaining cabbage and carrot with 40ml of olive oil, a squeeze of lime juice, and some seasoning.
AND THERE YOU HAVE IT!
Serve up a bowl of saucy meatball stir fry, and garnish with the remaining chopped coriander and a lime wedge. Serve the colourful slaw on the side. What a breeze!
Flat Rice Noodles - 200g
Pork Mince - 600g
Fresh Ginger - 40g
Garlic Cloves - 4
Fresh Coriander - 20g
Cape Herb & Spice Chinese 5 Spice - 30ml
Limes - 2
Sweet 'n Sticky sauce - 230ml
Edamame Beans - 200g
Shredded Cabbage & Julienne Carrot - 300g
Woolies Products in this dish
