Stir Fry Noodles with Pork Meatballs, Beef and Vegetables
This Asian noodle dish starts out with a little of everything, but sums up to a big, huge entree with layers of flavors and generous portions. Twirl your chopsticks through the silky, transparent noodles which serve as the bed for the savory pork meatballs, zesty beef slices, crisp vegetables all held together by the irresistible sauce. This recipe by Elizabeth Ann Quirino for The Quirino Kitchen first published on the Quirk DIY community blog.
Servings: 2 people
Ingredients
- 100 grams (3.5 ounces) Chinese vermicelli transparent noodles, about 2 cups when cooked
For meatballs:
- 1/2 pound ground pork
- 2 Tablespoons soy sauce
- 1 whole egg
- 2 Tablespoons bread crumbs
For the stir fry:
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole onion, sliced
- 1/4 pound beef sirloin, sliced in 2-inch strips
- 1 cup beef broth
- 1 Tablespoon oyster sauce
- 1 whole medium-sized carrot, sliced
- 2 cups sugar snap peas, edges trimmed, strings removed
- 1 pinch salt
- 1/4 teaspoon white pepper powder
- 1 stalk chopped scallion greens, for garnish
- 1 whole lemon, sliced, for serving and garnish
Instructions
To prepare the pork meatballs
- In a large bowl, mix together the ground pork, soy sauce, egg, and breadcrumbs. Shape into 1-inch diameter meatballs.Refrigerate the meatballs for 30 minutes up to 1 hour to firm up.
To prepare the noodles:
- In a large bowl, pre-soak the noodles in water that is at room temperature for 25 minutes, but not longer. Drain the water and set the noodles aside in a colander.
To pre-cook the meatballs:
- In a large skillet or wok, over medium high heat, pour the oil.When oil is hot enough, add the pork meatballs. Pan fry for about 17 minutes till they are thoroughly cooked. Turn meatballs occasionally in the skillet for even browning.When cooked, remove the meatballs from the skillet, drain on paper towels to remove excess oil. Set aside.
To stir-fry it all together:
- Using the same skillet or wok, with the same oil, over medium heat, saute the garlic and onions for 1 to 2 minutes till fragrant.Add the beef strips, the oyster sauce and the broth. The beef cooks quickly in about 5 to 6 minutes.Add the carrots and sugar snap peas and cook till vegetables are soft, about 5 minutes. Incorporate the vegetables with the beef.Add the pre-soaked noodles. Mix ingredients well.
- Return the cooked pork meatballs to the skillet. Season with salt and white pepper. Mix ingredients well to combine all together.Garnish with chopped green scallions and lemon slices.Serve warm.