Pork And Noodle Balls With Sweet Chilli Sauce Recipes

PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE

Steps:

• Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
• Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
• Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
• Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

CRUNCHY PORK NOODLE BALLS

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.

PORK AND NOODLE BALLS WITH SWEET CHILLI SAUCE

Steps:

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