One-Pot Double Char Siu Pork Meatball & Noodle Soup
with Green Beans
A fragrant noodle soup is exactly what you need in the cooler months to warm you up from the inside out. Pork meatballs, infused with ginger and lemongrass, simmer in a flavour-packed broth with golden egg noodles and tender veggies. You’ll be slurping your way to happiness in no time!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 packet
pork mince
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
green beans
1
carrot
1 sachet
vegetable stock powder
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
char siu paste
(Contains Soy; May be present Egg, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
Not included in your delivery
olive oil
3 cup
boiling water
½ tbs
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• In a medium bowl, combine pork mince, ginger & lemongrass paste, fine breadcrumbs and a generous pinch of salt and pepper. Set aside to rest for 5 minutes. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. • In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add rissoles, turning, until browned and cooked through, 8-10 minutes. Transfer to a bowl and set aside.
TIP: Letting the mixture rest helps the rissoles hold their shape while cooking. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, boil the kettle. Trim green beans and slice in into thirds. Thinly slice carrot into half-moons. • Return saucepan to high heat with a drizzle of olive oil. • Cook carrot until slightly tender, 2-3 minutes.
• Stir in the boiling water (3 cups for 2P / 6 cups for 4P), vegetable stock powder, soy sauce mix, char siu paste and vinegar. • Bring to the boil. Add egg noodles and green beans, then cover with a lid. • Reduce to a simmer and cook until noodles are tender, 4-5 minutes. Season to taste. • In the last minute, gently stir noodles with a fork to separate. Remove from heat, and return cooked rissoles, tossing to combine.
• Divide pork mini rissoles, noodle soup and mixed veggies between bowls. Enjoy!