Quick Fix Pork Ball Noodle Soup

INGREDIENTS

• 300g pork mince
• 1 tbsp light soy sauce
• 1 garlic clove, finely chopped
• 1 red chilli, finely chopped
• 1 tsp ginger, finely chopped
• 1 tbsp sunflower oil
• 175g medium egg noodles
• 1 head pak choi, quartered lengthwise

For the broth:

• 600ml hot chicken stock
• 1 tbsp light soy sauce
• 2 tbsp Thai fish sauce
• Thumb sized piece ginger, finely sliced

To serve:

• 1 red chilli, thinly sliced
• 1 lime, quartered
• Sea salt and freshly ground black pepper

METHOD

1. Bring a pan of salted water to the boil.
2. Place the pork mince in a medium bowl with the soy sauce, the garlic, chilli, ginger and some seasoning. Mix until well blended and shape into 12 even sized balls.
3. Once the water has boiled, add the noodles, cooking according to pack instructions. Add the pak choi for the remaining 1 minute.
4. Heat the oil in a non-stick sauté pan and fry the meatballs all over for about 5 minutes, turning regularly, until browned.
5. To make the broth, add the stock, soy sauce, fish sauce and ginger to the pan with the meatballs. Allow to simmer for 2-3 minutes until the meatballs are cooked through.
6. Lift the pak choi out of the noodle pan and set aside for serving. Drain the noodles and divide between deep serving bowls. Ladle the broth over, giving each portion 3 meatballs. Arrange a piece of pak choi to one side of each, scatter the red chilli over and serve each with a lime wedge.