Spicy Szechuan Glazed Pork Meatballs
with Noodles and Crispy Shallots
12 Green SmartPoints® per serving
12 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
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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
4
Plain Flour
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
240
British Pork Mince
1
Bell Pepper
(May contain Celery)
1
Pak Choi
2
Garlic Clove
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
75
Szechuan Paste
(Contains Soya)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C, bring a large saucepan of water to the boil with 1/2 tsp of 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 bowl. Season with salt and pepper and add the flour. Mix together to coat the shallot. Pop the panko breadcrumbs and half the garlic into a bowl. Add half the soy sauce and mix together. Add the pork mince, season with pepper. Using your hands, mix together until well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands after handling raw meat.
Heat a glug of oil in a large frying pan on medium-high heat. Once the oil is hot, add the shallot and stir-fry for 1 minute, until golden brown and crispy. Transfer to a plate covered in kitchen paper, season with salt and set aside. Pop the meatballs on 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.
While the meatballs cook, 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 cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together then set aside.
Pop your frying pan back on medium-high heat. Once hot, add the pepper slices, season with salt and pepper and stir-fry until softened, 4-5 mins. Add the bok choy and the remaining garlic, stir and cook for 1 minute, then pour in the Szechuan paste, water (see ingredients for amount) and remaining soy sauce. Once cooked, add the meatballs into your pan.
Bring to the boil and carefully stir to combine and coat the meatballs in the sauce. Cook until the sauce has reduced slightly and the meatballs are piping hot, 1-2 mins. Add the noodles to the sauce and carefully combine everything together. Serve the noodles in bowls with the crispy shallot on top and enjoy!
