Spicy Noodles with Watercress and Ginger Pork Balls
This microgreen is small but mighty, adding a superfood component to many a dish.
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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.
Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients.
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