Winelands Pork

Crunchy Pork Noodle Balls

  • 1 bundle (60g) dried egg noodles
  • 250g pork mince
  • 1 small red onion, chopped finely
  • 2 cloves crushed garlic
  • 2 teaspoon grated fresh ginger
  • 1/3 cup coarsely chopped fresh coriander
  • 1 egg yolk
  • ¼ cup plain flour
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • Oil for deep-frying
  • 80ml sweet chilli sauce for serving
  • 2 tablespoons lime juice

Crumble noodles into a large heatproof bowl, cover with boiling water and stand about 5 minutes, drain.

Combine noodles with pork, onion, garlic, ginger, coriander, egg yolk, flour and fish sauce in a large bowl. Roll rounded teaspoons of mixture into balls.

Heat oil in a large saucepan, deep-fry pork balls in batches, until browned and cooked through, drain on absorbent paper. Serve with combined sweet chilli sauce and lime juice.