The Northern Express Herald
Pork noodle bowl
10 min
for 4 people
Babiche Martens
Ingredients
| 1 Tbsp | Fresh ginger, grated |
| 2 | Garlic cloves |
| 1 | Spring onion, plus extra for garnish |
| 1 Tbsp | Oyster sauce |
| 1 | Chilli, roughly chopped |
| ½ cup | Fresh coriander |
| 2 Tbsp | Fish sauce |
| 450 g | Pork mince (Main) |
| 200 g | Egg noodles (Main) |
| 2 cups | Chicken stock |
| ¼ cup | Soy sauce |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Oyster sauce |
| 2 heads | Bok choy, shredded |
| 1 cup | Fresh coriander |
| 1 cup | Thai basil leaves, (optional) |
Directions
- Place the garlic, ginger, onion, oyster sauce, chilli, fish sauce and coriander into a processor and blitz until well combined.
- Place the pork into a large bowl and add the mixture. Roll into walnut-sized balls and set aside.
- Cook the noodles following the packet instructions.
- In a frying pan heat oil and cook the pork balls, turning for even browning, for 8-10 minutes. Remove the balls and set aside.
- Place the chicken stock, soy and oyster sauce into the pan, bring to a simmer, then add the sliced bok choy and toss until wilted.
- Add the noodles, pork balls and herbs, combine well and serve.
- Top with sliced spring onions.