Taiwanese chilli meatballs with noodles recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 501 calories / serving
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Taiwanese meatballs and noodles HERO

Cook the noodles in a large pan of boiling water for 3 minutes. Drain and rinse with cold water. Set aside.

Mix the pork mince with the cornflour, a teaspoon of the soy sauce, one-third of the spring onions and half the chopped chilli. Shape the mixture into 18 balls. Heat 2tsps of the oil in a frying pan and fry the pork balls for 3 minutes until golden brown all over.

Add the remaining chilli and 2 tbsp of water, and sizzle for several minutes until the pork balls are cooked through with no pink showing. Set aside.

Heat the rest of the oil in a wok or a large frying pan. Fry the remaining chilli and spring onions without letting them brown. Add the carrot and cabbage, and stir-fry for 2 minutes.

Add in the reserved noodles and stir for 2 minutes. Add in the cooked meat balls and stir in the remaining soy sauce. Stir and mix well, and adjust the seasoning with more soy sauce and/or sesame oil to taste if necessary.

Sprinkle with some sprigs of coriander to serve.

*Inspired by Victoria A. featured in the Realfood Cookbook 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 125g (4oz) dried egg noodles
  • 200g (7oz) minced pork
  • ½tsp cornflour
  • 3tsp soy sauce
  • 6 spring onions, chopped
  • 1 red chilli, deseeded (or not, as you prefer) and finely chopped
  • 4tsp sesame oil
  • 1 carrot, thinly sliced
  • 75g (3oz) shredded cabbage
  • handful coriander leaves
  • Energy 2105kj 501kcal 25%
  • Fat 21g 30%
  • Saturates 6g 30%
  • Sugars 7g 8%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 51.9g Protein 28.7g Fibre 5g


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