Sticky Hoisin Meatballs with Rice Noodles
What You Will Need
Ingredients
- ½ C gluten free breadcrumbs
- 4 tbsp milk
- 600 g pork mince
- 2 cloves of garlic crushed
- 3 cm fresh ginger grated
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 2 tsp sesame oil
- 2 tbsp rice bran oil
- 225 g rice stick noodles
- 2 carrots chopped
- 1 broccoli divided into florets
- 150 g green beans trimmed (fresh or frozen)
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
- 4 spring onions sliced
Sauce Mix
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 2 tbsp rice vinegar
- 1 tbsp runny honey
- 1 tsp sesame oil
Made with
Lee Kum Kee products
How to make it
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In mixing bowl mix the breadcrumbs with the milk and set aside for 5 minutes. Add the mince, garlic, ginger, hoisin sauce, soy sauce and sesame oil to the breadcrumbs along with a good sprinkle of salt and pepper. Mix well and shape into large walnuts sized meatballs.
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Heat a good film of oil in a frying pan over medium-high heat. Cook the meatballs until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.
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In a small bowl, mix together the sauce ingredients.
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Prepare the noodles according to packet instructions.
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Heat another film of oil in the frying pan and add the carrot, broccoli and beans, stir-frying until tender-crisp, about 3-4 minutes. Return the meatballs to the pan, add the sauce, and cook until the sauce thickens, about 2-3 minutes.
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Serve the meatballs and vegetables over the noodles. Garnish with sesame seeds and spring onion.