Spicy Noodles with Watercress and Ginger Pork Balls
Photo Credit: Jennifer Olson

Spicy Noodles with Watercress and Ginger Pork Balls

This microgreen is small but mighty, adding a superfood component to many a dish.

By Dina Delesa-Gonsar

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Spicy Noodles with Watercress and Ginger Pork Balls

Spicy Noodles with Watercress and Ginger Pork Balls

This microgreen is small but mighty, adding a superfood component to many a dish.
Course: Dinner
Keyword: pork, spicy noodles, watercress
Servings: 4
Calories: 594kcal
Author: Dina Deleasa-Gonsar


Ginger Pork Balls:

  • 1 pound ground, sustainably raised pork
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ginger, grated
  • 1 tablespoon shallot, minced
  • 1/2 tablespoon scallions, finely chopped
  • 1 tablespoon avocado or olive oil, plus more as needed


  • 2 teaspoons freshly grated ginger
  • 1/2 tablespoon shallot, minced
  • 3 teaspoons fish sauce
  • 2 teaspoons rice wine vinegar
  • 4 1/2 cups vegetable stock
  • 1 lemongrass stalk cut into 4 sections
  • 1 teaspoon lime zest
  • 6 ounces ramen noodles (we used about 3 bundles or HemisFares Miwa Somen Thin Wheat Noodles
  • 2 1/2 tablespoons soy sauce
  • 2 teaspoons sambal oelek chili paste
  • 1 cup watercress
  • 1 English cucumber, thinly sliced
  • Sesame seeds, for garnish


  • In a medium-sized bowl, add all ingredients for pork balls, besides oil. Combine ingredients with your hands, making sure shallots and scallions are distributed throughout mixture.
  • Put a little oil on your fingers to help with pork sticking to your hands. Pinch off a small amount of pork, roll into a ball and set aside on a plate. Repeat with remaining mixture, which makes 12-15 balls; set aside.
  • Drizzle avocado oil in a large pot, over medium-high heat. Once oil is hot, add pork balls, being careful not to crowd the pan. Fry in batches, until balls are brown on all sides, turning once; about 5 minutes. Set aside.
  • In same pan, add ginger and shallots. Add more oil if pan is too dry after frying. Sauté until fragrant, about 2 minutes.
  • Add fish sauce and vinegar, stirring 1 minute.
  • Add stock, lemongrass and lime zest. Stir and bring to a simmer. Add pork balls. Cover, and let gently simmer about 10 minutes.
  • Uncover and bring to a boil. Add ramen noodles and boil
 5 minutes.
  • Meanwhile, in a small bowl, whisk together sambal oelek and soy sauce. Add to pot, stirring gently. Remove lemongrass from pot and turn off heat.
  • Add watercress, stirring
gently, letting it wilt.
  • Serve noodles in shallow bowls, dividing equally and adding extra broth to the bowls. Top with cucumbers, sesame seeds and additional sprigs of watercress, if desired.


Often delegated as a garnish, watercress deserves so much more. This “secret” superfood, with a spicy, peppery flavor, is loaded with nutrients, including vitamins A, C and K (one cup contains 106 percent DV). It’s delicious wilted in this spicy dish. Use it as an herb to flavor sauces or dressings, too, or add to your favorite smoothie.
Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients.


Calories: 594kcal | Carbohydrates: 5g | Protein: 8g | Fat: 68g | Sodium: 322mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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