Cooking For Sandro: Sticky Pork Ball & Noodle Stir Fry

What we love about a stir fry is that the vegetables should never be overcooked, they should be slightly crunchy maintaining most of their precious nutrients. Stir fry's are simple and easy to prepare, they are not supposed to be difficult and this recipe for sticky pork balls and noodles is delicious and can be cooked in under 30 minutes.

All you need are a few fresh ingredients and ensure to use whatever vegetables you have available in your fridge. Bok Choy, sprouts, corn, broccoli are great additions to a stir fry if you have them available. I will always have carrots, mushrooms, onions and capsicums in my fridge so that is what I have added in this recipe, however feel free to use whatever vegetables you have on hand.

Pork is a meat I rarely eat unless combined with the right flavors and I have discovered with this pork ball noodle recipe that the combination of sesame seeds, spring onions and ginger work really well! Lastly, when it comes to the noodles, I prefer to use white rice noodles that just need soaking in some boiled water. However if you have access to fresh noodles you can certainly use those for this recipe too.

Sandro and I both loved it and I will certainly be making it again and sharing it with friends!

Ingredients

To make the pork balls:

250 grams pork mince
1/4 cup sesame seeds
1 tbs olive oil
2 Spring Onions sliced finely
1 large crushed garlic clove
1 tbs grated ginger
Salt & Pepper to season
1 tbs coconut oil

To make the stir fry dressing:

1/2 cup honey
3/4 light soy sauce
2 tbs sweet chilli sauce

To make the stir fry vegetables and noodles:

capsicum sliced
mushrooms sliced
red onion chopped roughly
carrot julienne slice
baby spinach
rice noodles (refer to pack on how to prepare, they must be cooked when added to the stir fry)
sesame oil
wedge of lime to serve

Ensure you have a non stick fry pan or wok to make this recipe.

1. Combine the pork mince, spring onions, olive oil, garlic, ginger, sesame seeds, salt and pepper in a large bowl.

2. Roll the mixture in to small balls and set aside.
3. In your non stick pan add coconut oil and set the heat on high
4. When the pan is hot and the coconut oil has melted, set the heat to medium and start adding the balls individually.

5. After 2 minutes of cooking and the balls have browned turn them over and cook for a further 3 minutes.

6. In a seperate bowl/sauce pan, microwave/heat the honey, soy sauce and sweet chilli until mixed together evently.

7. Add the sauce to the pork balls and set the heat on high. Cook until the sauce turns sticky then transfer the entire contents of the pan in to a separate bowl and set aside.

8. In the same pan, add a splash of sesame oil to heat.

9. Commence cooking your vegetables by adding a vegetable at a time. (I always start with the onions followed by the hardest vegetable - generally the carrots, and ending with the mushrooms and spinach) Cook until onions are cooked through vegetables are all semi cooked.