Super Spicy Szechuan Pork Meatballs
with Noodles and Crispy Shallots
These delicious Super Spicy Szechuan Pork Meatballs have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Echalion Shallot
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Pork Mince
1
Bell Pepper
(May contain Celery)
1
Pak Choi
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
75
Szechuan Paste
(Contains Soya)
64
Sweet Chilli Sauce
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Ketjap Manis
(Contains Soya)
Not included in your delivery
75
Water for the Sauce
½
Plain Flour
¼
Salt for the Meatballs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Separate the slices and pop into a small bowl with the flour (see ingredients for amount). Season with salt and pepper, toss to coat the shallot then set aside. In another medium bowl, add the panko breadcrumbs, pork mince and half the garlic. Season with salt (see ingredients for amount) and pepper. Using your hands, mix together until well combined. Shape the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the shallot and stir-fry until golden and crispy, 2-3 mins. Transfer to a plate covered in kitchen paper, season with salt then set aside.
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways.
Once the water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Drain in a colander. TIP: Run the noodles under cold water to stop them sticking together. Set aside.
Pop your (now empty) frying pan back on medium-high heat. Once hot, add the sliced pepper, season, then stir-fry until softened, 4-5 mins. Add the bok choy and remaining garlic. Stir and cook for 1 min, then pour in the Szechuan paste, sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see ingredients for amount). Then add the meatballs to your pan.
Bring the sauce to the boil and carefully stir to glaze the meatballs. Cook until the sauce has reduced slightly and the meatballs are piping hot, 1-2 mins. Add the noodles to the pan and stir to combine everything together. When piping hot, serve in bowls, topped with the crispy shallots. Enjoy!
