Crunchy Pork Noodle Balls Recipes
CRUNCHY PORK NOODLE BALLS
Make and share this Crunchy Pork Noodle Balls recipe from Food.com.
Provided by Sonya01
Categories Pork
Time 50m
Yield 36 balls
Number Of Ingredients 14
Steps:
- Crumble noodles in a large heatproof bowl, cover with boiling water; stand for five minutes or until tender; drain.
- Combine the noodles with the pork, onion, garlic, ginger, coriander, egg yolk, flour, sambal oelek, fish sauce and salt in a bowl; mix well. Roll teaspoons of the mixture into balls.
- Deep-fry pork balls in hot oil, in batches, until browned and cooked through. Serve pork balls with thecombined chilli sauce and lime juice.
Nutrition Facts : Calories 33.2, Fat 1.8, SaturatedFat 0.6, Cholesterol 11.8, Sodium 96.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 1.7
EASY GARLIC GINGER CRISPY PORK RICE NOODLES
Easy Garlic Ginger Crispy Pork Noodles are going to be your new favourite dinner. Crazy simple. Crazier delicious. And easy on your pocketbook to boot. This delicious meal-in-one whips up in less than 30 minutes.
Provided by Rebecca Lindamood
Time 20m
Number Of Ingredients 17
Steps:
- Place a 10 or 12 inch stainless steel or cast-iron skillet over high heat. Drizzle in the oil and swirl to coat. When the oil is shimmery and the pan is too hot to comfortably hold your hand a couple of inches from the surface, scatter in the ground pork.
- Sprinkle the salt, pepper, grated ginger, and chili flakes over the pork, then use a flexible, heat-proof spatula to press and spread the pork into a patty that covers the surface of the pan, if possible.
- Let it fry, undisturbed for 4 minutes. After 4 minutes, use your flexible spatula to lift the corner of the pork patty. It should come away from the surface of the pan easily and be deeply browned and crisp looking. If not, fry for another minute or so, checking it often.
- When it is deeply browned, flip it over in as few pieces as you can. It may break up as you do this, but it should be in big pieces. Fry for another 2 minutes, then begin breaking it up into bite sized pieces with your spatula. When it is fully broken up, transfer to a plate.
- Return the heat to the pan, add the bell pepper, white part of the green onions, and sliced garlic to the pan. Stir-fry for about 1 minute, or until the bell pepper strips are crisp tender. Transfer these to the plate with the crispy pork.
- Return the pan to the heat one more time and add the rice wine vinegar, soy sauce, sriracha or chili garlic sauce, sesame oil, and honey or sugar to the pan and stir, bringing it to a hard boil. As it boils, scrape the pan to release any delicious browned bits stuck to it.
- Let it boil no more than 1 minute, adding in the noodles, crispy pork, and stir fried vegetables, and green portions of the green onions all at the same time, tossing to coat and distribute everything.
- Remove the pan from the heat, garnish with additional green onions and sesame seeds, if desired. Serve immediately.
- Store leftovers in a tightly covered container in the refrigerator for up to 3 days. Leftovers are delicious cold or reheated.
Nutrition Facts : Calories 775 kcal, Carbohydrate 91 g, Protein 24 g, Fat 32 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 1457 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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