Pork Noodle Balls With Asian Salad

Ever thought of adding noodles to your meatballs? Us neither, but the results are phenomenal when served with a side of Asian salad. Try these pork noodle balls, an interpretation of the traditional Vietnamese dish, to spice up your weeknight meals.

Yield: Serves 4
Prep Time: 15 mins
Cook Time: 10 mins
Difficulty Level: 3/5

Ingredients

• 50 g dried mung bean vermicelli
• 500 g minced pork
• 4 green onions, chopped
• 1 egg white
• 2 tbsps fish sauce
• 1 tbsp finely grated lime rind
• 1 tbsp chopped coriander leaves
• 1 tbsp coconut oil
• 1 large carrot (180 g)
• ¼ medium wombok (250 g), shredded finely
• 3 kale leaves (100 g), stalks removed, leaves shredded
• 200 g cherry tomatoes, halved
• ½ cup loosely packed fresh coriander leaves

DRESSING

• 2 tbsps rice wine vinegar
• 2 tbsps fish sauce
• 2 tbsps lime juice
• 2 tsps coconut sugar
• 2 tbsps coconut oil, melted
• 2 tsps sesame oil

Steps

01. Place vermicelli in a small heatproof bowl, cover with boiling water, stand for 5 mins or until soft; drain well. Use scissors to cut noodles into shorter lengths.

02. Combine vermicelli, pork, half the green onion, egg white, fish sauce, rind and chopped coriander in a large bowl. Shape heaped tablespoons of mixture into balls.

03. Heat coconut oil in a large frying pan over medium heat; cook balls, for 10 mins, shaking pan occasionally, or until browned all over and cooked through. Transfer to a medium heatproof bowl. Cover to keep warm.

04. Meanwhile, using a vegetable peeler, peel carrot into long thin ribbons. Combine wombok, remaining green onion, carrot, kale, tomato and half the coriander leaves in a large bowl.

05. Make dressing.

06. Pour half the dressing over pork balls; toss to coat. Toss remaining dressing through salad.

07. Serve pork balls on salad topped with remaining coriander leaves.

DRESSING

01. Whisk ingredients in a small bowl until combined. Pork noodle balls with Asian salad Use a vegetable peeler to slice thin ribbons from the cucumber and carrot. This traditional Vietnamese lunch is eaten by tearing off a piece of pancake and placing it inside a lettuce leaf, along with prawns, vegetables, sprouts and herbs; it is then rolled up and dipped into a sauce.

TIP

Pork balls can be prepared to the end of step 2 a day ahead; keep covered in the fridge.

Photo: bauersyndication.com.au