Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 750g pork mince
- 2 egg yolks
- 2 tbsp. Chang's Original Hoisin Sauce
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 1 cup panko dried breadcrumbs (Japanese bread crumbs)
- Finely grated zest of half a lemon
- 1 tsp. five spice powder
- ½ tsp. freshly ground black pepper
- ½ cup neutral oil
- 2 packs Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
Method:
- Combine pork, egg yolks, breadcrumbs, Chang’s Hoisin sauce, light soy, lemon zest, five spice powder and pepper in a bowl and mix very thoroughly with your hands.
- Either roll into walnut size meatballs or shape into rissoles if you prefer.
- Cover the flat grill on your BBQ with the oil and cook the meatballs over medium heat, not high-so they cook through without burning.
- Rinse the noodles thoroughly under cold water then place in a bowl of very hot water for a minute to warm. Place the noodles in a shallow bowl and arrange the meatballs on top.
- Serve with a little more Chang’s Hoisin sauce to dip the meatballs in or drizzle some over the top of them.
