

Pork meatballs with egg noodles and Asian greens
Ingredients
- 4 spring onions, white part only, finely chopped
- 2 teaspoons grated fresh ginger
- ½ teaspoon Chinese five spice
- 600g lean pork mince
- olive spray oil
- ⅓ cup (80ml) plum sauce
- 2 tablespoons salt-reduced soy sauce
- 400g fresh hokkien noodles
- 2 bunches baby bok choy, trimmed
- 1 ½ cups bean sprouts
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Instructions
1 Place spring onions, ginger, five spice and pork in a bowl. Mix with hands until well-combined. Roll into tablespoon-size balls.
2 Heat a large frying pan over a high heat, spray with oil. Add meatballs. Cook, turning, for 10 minutes or until cooked through.
3 Mix plum and soy sauces. Add half the sauce to pan with cooked meatballs and toss to coat and heat through.
4 Meanwhile, cook noodles according to packet instructions. Add bok choy for last 30 seconds then drain.
5 To serve, toss noodles and bok choy with meatballs. Divide between plates, top with sprouts and drizzle with remaining sauce.
Nutrition Info (per serve)
-
Calories 392cal
-
Kilojoules 1640kJ
-
Protein 40g
-
Total fat 9g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 10g
-
Dietary fibre 6g
-
Sodium 790mg
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Calcium 130mg
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Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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