Pork and noodle balls

Recipes~Plus

Cuisine: Modern Australian

Serves: 6

Type: Budget; Easy

Tools

Kitchen friendly view

Ingredients

1⁄2 of a 250g packet (2 portions) Chang’s Long Life Noodles
500g pork mince
227g can Chang’s Sliced Water
Chestnuts, well drained, finely chopped
3 green onions, finely chopped
1⁄2 cup finely chopped coriander
2 cloves garlic, crushed
1⁄4 cup Chang’s Oyster Sauce
1-2 tablespoons Chang’s Fish Sauce, to taste
2 tablespoons lime juice
1 egg white
750ml canola or peanut oil, for deep-frying
Sweet Chilli Soy Sauce, to serve

Preparation method

1. Place noodle portions in a bowl; cover with boiling water. Stand for 3 minutes, using a fork to separate strands. Drain well; pat dry on paper towels. Snip into 5cm lengths; place in a bowl.

2. Add pork to noodles with chestnuts, onion, coriander, garlic, sauces, juice and egg white. Mix, using hands, until well combined. Roll rounded tablespoons of the mixture into balls, pressing firmly. Place on a flat plate; chill for 30 minutes.

3. Heat oil in a large heavy-based saucepan until a drop of water spits when dropped into it. Cook balls, in batches, 2-3 minutes until cooked and golden. Drain on paper towels. Serve with Sweet Chilli Soy Sauce.

Sweet chilli soy sauce

Also delicious with dim sum and spring rolls.
Makes about 2⁄3 cup
Preparation: 2 minutes

1⁄2 cup Chang’s Light Soy Sauce
1⁄3 cup Chang’s Thai Sweet Chilli sauce
2 teaspoons grated fresh ginger
1 tablespoon mirin or sherry

Combine ingredients in a bowl. Let stand to allow flavours to develop.

Also in this section

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