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Pork and Noodle Balls With Sweet Chilli Sauce

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“From Easy Asian Cookbook. YUM! This recipe is for deep fried meatballs made of ground pork and noodles. The recipe called for hokkien egg noodles, but since I couldn't find any, I substituted eggless chow mein noodles and they worked great.”
READY IN:
35mins
SERVES:
6
YIELD:
30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the dipping sauce by combining the sweet chilli sauce, mirin, ginger and soy sauce. Set aside.
  2. Place the noodles in a bowl and cover with boiling water. Soak until tender then drain and pat dry. Cut into 2" lengths.
  3. Preheat peanut oil in a wok to 350 degrees.
  4. To the noodles, add the pork, scallion, garlic, coriander, fish sauce, oyster sauce and lime juice and combine well.
  5. Roll the noodle and pork mixture into tablespoon sized balls.
  6. Deep fry the balls in batches for 2-3 minutes or until golden and cooked through.
  7. Drain on paper towel and serve with dipping sauce.

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