• 500g pack pork mince
  • 3 red chillies, deseeded, 1 finely chopped, 2 sliced
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 50g sesame seeds
  • small pack coriander, stalks finely chopped, leaves picked
  • 1 tbsp sesame oil
  • 25g ginger (peeled weight), finely grated
  • 500ml chicken stock
  • 250g dried egg noodles
  • 1 large head of broccoli, cut into small florets


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.

  • STEP 2

    Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

Recipe from Good Food magazine, August 2015

Goes well with


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