Sunday 7 October 2012

Sesame Pork Meatballs

Anyone that can't eat gluten will know the challenges of eating Chinese food; there is wheat and gluten hidden everywhere.

This recipe is a good alternative to a Chinese takeaway and is filled with deliciously moreish Chinese flavours; soy sauce, sweet chilli and sesame. Its much healthier and tastier than a takeaway too.

I adapted the recipe from a Waitrose recipe to make it suitable and gluten free. The gluten free noodles I buy are King Soba Organic Rice Noodles.

(Serves 2)

250g pork mince
2 spring onions, finely sliced
3 tbsp gluten free soy sauce
3 tbsp sesame seeds, plus an extra pinch to serve
2 tbsp sunflower oil
250g pak choi, sliced
250g rice noodles
1 tbsp sweet chilli sauce
1 sprig mint
2 tbsp sesame oil, for frying

Mix the mince, onions, egg and one tbsp soy sauce in a bowl and squeeze and knead the meat slightly until it starts to bind together. The mixture will be slightly wet. Shape into 10 even sized balls.

Scatter the sesame seeds on a plate and roll the meatballs in the seeds to coat.

Heat one tablespoon of oil in a large frying pan and cook the meatballs for about 15 minutes, turning regularly until cooked through.

Meanwhile, bring a pan of water to the boil and cook the noodles per packet instructions (about 3 minutes). Refresh with cold water,

Once the meatballs are cooked, remove from the pan and set aside keeping warm.

In the same frying pan, add the remaining oil and add the pak choi, Stir fry for about 4 - 5 minutes until cooked. Add the noodles and the sauces, then stir fry for a bit longer.

Transfer to a platter and serve with the meatballs on top. Tear over the mint leaves and scatter over a pinch of sesame seeds.

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