eCook Meal
Chinese-Style Hoisin Meatballs
with rice noodles, edamame beans & Chinese 5 spice
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.09
for 4 servings · R49.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Sweet 'n Sticky sauce
- Flat Rice Noodles
- Shredded Cabbage & Julienne Carrot
- Cape Herb & Spice Chinese 5 Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chinese-Style Hoisin Meatballs?
The preparation time for Chinese-Style Hoisin Meatballs with rice noodles, edamame beans & Chinese 5 spice is between 25 and 40 minutes.
What is the total time required to make Chinese-Style Hoisin Meatballs with rice noodles, edamame beans & Chinese 5 spice?
The total time required to make Chinese-Style Hoisin Meatballs with rice noodles, edamame beans & Chinese 5 spice is between 35 and 50 minutes.
How many servings does Chinese-Style Hoisin Meatballs provide?
4 servings
What are the main ingredients in Chinese-Style Hoisin Meatballs?
Cape Herb & Spice Chinese 5 Spice, Edamame Beans, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Lime, Pork Mince, Shredded Cabbage & Julienne Carrot, Sweet 'n Sticky sauce
What is the nutritional information of Chinese-Style Hoisin Meatballs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Chinese-Style Hoisin Meatballs?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Chinese-Style Hoisin Meatballs?
Cape Herb & Spice Chinese 5 Spice, Edamame Beans, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Lime, Pork Mince, Shredded Cabbage & Julienne Carrot, Sweet 'n Sticky sauce
How many calories does Chinese-Style Hoisin Meatballs have?
calories
How much fat content does Chinese-Style Hoisin Meatballs have?
grams