For a new take on noodle soup try this aromatic meatball version.
- Place pork, ginger, garlic, egg yolk, cornflour and 1 tablespoon of the oyster sauce in a bowl. Stir to combine. Using 1 level tablespoon of mixture at a time, shape pork mixture into balls. Place on a plate. Cover. Refrigerate for 30 minutes.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain well.
- Heat peanut oil in a large frying pan over medium heat. Cook meatballs, in batches, turning, for 4 to 6 minutes or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm.
- Combine stock, remaining oyster sauce and 2 cups cold water in a saucepan over high heat. Bring to the boil. Add snow peas, carrot, broccolini and sesame oil. Cook for 3 minutes or until vegetables are tender.
- Place noodles in serving bowls. Ladle broth and vegetables over noodles. Top with meatballs, chilli and coriander. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set