April 18, 2018 - Pork Balls and Noodles

This recipe is from my 6th cookbook, Fresh and Healthy, which I was terribly delighted won the IACP Best Health Cookbook Award.  It was my goal to create a book that didn’t look like a “health” cookbook, that was full of flavor and colour.  These Pork Balls with Noodles are a perfect Spring recipe, light, fresh, yet satisfying.  You can use prawns rather than pork, or just a ton of veggies to make it meat free.  (PS. You can get the book on Amazon like new for just 4-10 dollars. shhh)

Serves 4 (2430 kilojoules/580 calories per serve; 11g total fat; 3.3g saturated fat; 315mg sodium)

400g lean pork mince.
1 eggwhite, lightly whisked
2 teaspoons salt-reduced soy sauce
2 tablespoons chopped fresh coriander leaves (or 2 teaspoons dried leaves)
1 tablespoon finely grated ginger
2 tablespoons cornflour
500ml (2 cups) degreased chicken stock
1 teaspoon fish sauce
4 green onions, cut into 5cm battons
4 mushrooms
1 cup snow or snap peas
1 carrot, cut into thin strips
2 packets fresh udon noodles

Combine the mince, eggwhite, soy sauce, coriander and ginger in a bowl. Shape into small balls and toss in the cornflour to coat. Bring the chicken stock and fish sauce to the boil in a large saucepan. Reduce heat to a simmer and add the pork balls. Cook for 10 minutes or until nearly cooked through. Add the vegetables and cook for 2 minutes or until tender-crisp. Pour boiling water over the udon noodles to loosen and soften, then drain and add to the pan. Simmer for another minute or until the noodles are soft.


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