Delicious pork balls with vermicelli noodles, our favourite! Mix this up with any vegetables you like. A really quick and simple dish for you to try at home.
Time: Prep 5 mins / Cooking 20 mins
Prepare the ginger and spring onion for the dish. Boil 1200ml water in the kettle.
For the pork balls, prepare the spring onion and beat 1/2 egg.
Put your mince pork meat in a bowl. Add in spring onion, cornflour, sugar, sesame oil, soy sauce, salt and white pepper. Mix this together well. Then add in 1/2 beaten egg and mix this in.
Roll approx 12 pork balls (about 1 inch in size) and set aside.
Pour 1200ml water into a saucepan on medium-high heat. Once it starts to simmer, add ginger strips and the white parts of the spring onion. Then add in the meatballs and boil for 4 minutes.
Add the baby sweetcorn, tender stemmed brocolli and the sugar snap peas and boil for another 3 minutes.
Add salt, sesame oil and the soy sauce and mix in. Taste to check the stock is as you want it.
Take pan off heat and leaving the stock inside, share the veg and meat into 2 bowls.
Put the pan back onto the heat and place the dry vermicelli noodles into the stock and boil for 5 minutes.
Add vermicelli noodles and stock to bowls and garnish with the rest of the thinly sliced spring onion.