Spicy Szechuan Pork Meatballs
with Noodles and Crispy Shallots
A customer favourite, this Spicy Szechuan Pork Meatballs is a tried-and-tested recipe that always wins with a crowd.
The quantities provided above are averages only.
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
2
Garlic Clove
½
Echalion Shallot
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
1
Bell Pepper
(May contain Celery)
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
½
Plain Flour
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
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 pantry for amount). Season with salt and pepper, toss to coat, then set aside.
In another medium bowl, combine the breadcrumbs, half the garlic, the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, pop the meatballs onto a large baking tray and bake on the top shelf 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 lined with kitchen paper, then set aside.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Once your pan of water is boiling, add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper, season with salt and pepper, then stir-fry until softened, 4-5 mins.
Add the remaining garlic, then cook for 1 min more.
Stir in the Szechuan paste (use less if you'd prefer things milder), sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount), then add the cooked meatballs and bring to the boil.
Cook until the sauce has reduced slightly, 1-2 mins. Stir carefully to glaze the meatballs.
Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.
When ready, share between your bowls and sprinkle over the crispy shallots to finish.
Enjoy!
