Pork ball noodle soup

Pork ball noodle soup

Preparation and cooking time: 25 minutes.

Serves 2 as a main course.

This is a delicious dark, rich, oriental-flavoured soup with mouth watering spicy pork mince balls which really make the dish. It’s great as a fairly quick dinner to prepare for yourself or for friends and also makes a nice starter. Pork mince is very inexpensive, which is a bonus.

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1 tbsp oil
300g (10 ½ oz) pork mince
3 large cloves garlic, crushed
½ red chilli, very finely chopped (can replace with 1 tsp hot chilli powder)
50g (2 oz) ginger, grated
Juice of 1 lime
6 spring onions, cut into diagonal strips
2 tbsp sesame seeds or sesame oil (optional)
4 tbsp dark soy sauce (if using light soy, use more and add less water to the soup)
125g (4 ½ oz) chard, pac choi or savoy cabbage, very finely sliced
125g (4 ½ oz) vermicelli rice noodles
Handful of coriander, chopped (optional)
Non-stick saucepan.


Mix pork mince, garlic, chilli, ginger and juice of half the lime together and shape into balls about the size of a small walnut. You can refrigerate these until you’re ready to start cooking.

In a large non-stick saucepan heat vegetable oil until fairly hot.

Add mince balls and fry, turning every so often so they brown all over, for about 10 mins.

Turn up the heat, add spring onions and sesame seeds and fry, stirring for another minute.

Add 900ml boiling water, soy sauce and sesame oil (if using).

Bring the soup to a rapid boil and add the chard (or equivalent), bring back to the boil, cover and simmer for another 3 minutes until the chard is cooked.

Add noodles and cook, boiling rapidly for another few minutes, check the noodle packet to see how long they recommend cooking them for and follow this.

Add the remaining lime juice and serve in bowls sprinkled with coriander (if using).

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