Meatballs and noodles

Meatballs, vegetables, sauce, noodles. Everything delicious, a brilliant quick weeknight dinner.

• 400g pork mince
• 4 tbsp dried breadcrumbs
• 1 egg
• 1 green chilli, finely chopped
• 1 garlic clove, grated
• 5 spring onions, finely chopped
• 2 tsp sesame oil
• ½ tsp salt
• 2 tbsp veg oil
• 1 inch piece fresh ginger, grated
• 200ml chicken stock
• 2 tbsp hoisin sauce
• 3 tbsp soy sauce
• 1 tbsp soft light brown sugar
• 400g fresh noodles, such as udon or flat rice noodles
• 100g mange tout, sliced in half lengthways
• 100g baby corns, quartered lengthways
• Fresh coriander, chopped

1. In a bowl, mix together the minced pork, breadcrumbs, about half the spring onions, the egg, garlic, 1 tsp sesame oil, chilli and salt
2. Using your hands, roll into around 16 meatballs
3. Heat the veg oil in a large, deep, lidded frying pan over medium-high heat
4. Add meatballs and use tongs to brown them all over
5. Remove the meatballs, turn the heat down and add the remaining 1 tsp sesame oil
6. Add the ginger and cook for around 30 secs before adding the chicken stock, soy sauce, brown sugar and hoisin
7. Stir to combine and bring to a bubbly simmer
8. Return meatballs to the pan and put the lid on
9. Cook for 6 mins then scatter the baby corn over the top and put the lid back on for 2 mins
10. Then add the mange tout to the pan and cook with the lid on for a further 2 mins
11. Add the noodles to the pan and use the tongs to fold everything together until completely coated in sauce
12. Serve garnished with the remaining spring onion and fresh coriander