- 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.