Ginger Pork Meatballs
with Snow Peas and Cashews
Sticky and sweet hoisin sauce is just the thing for these Asian pork meatballs. We've kept the rest of your plate packed full of fresh flavours like spring onion, snow peas and cilantro. The crowning jewel of these rice noodles are the roasted cashew nuts which add the perfect crunch to an easy weeknight stunner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sesame, Mustard)
Chow Mein Noodles
(Contains Peanuts, Cashews/Noix de cajou)
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Salt and Pepper*
Preheat the oven to 425°F (to bake the meatballs). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Meanwhile, using a vegetable peeler, peel the carrot lengthwise into long ribbons. Stack a few ribbons on top of each other, then cut in half widthwise. Still stacked, cut ribbons lengthwise into 1/4-inch thin strips roughly 3-inches long.
Thinly slice the green onions. Peel, then mince or grate the garlic. Cut the stems off the snow peas, if needed, then cut in half. Roughly chop the cilantro. Peel, then mince or finely grate 1 tbsp ginger (dbl for 4 ppl). In a medium bowl, combine the pork, green onions, ginger, half the garlic, 1/2 tbsp hoisin sauce (dbl for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl). Season with pepper.
Roll the pork mixture into 1-inch meatballs. Transfer the meatballs onto a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) (TIP: Cut a meatball open to make sure it's not pink inside!)
Meanwhile, add the noodles to the medium pot with the boiling water. Cook until tender, 1-2 min. When the noodles are done, reserve 1/2 cup noodle water (dbl for 4 ppl). Drain and rinse the noodles under cold running water. Set aside. In a small bowl, whisk together the cornstarch, soy sauce, fish sauce, remaining hoisin sauce and reserved noodle water.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the snow peas, carrots and remaining garlic. Stir together until the veggies soften, 2-3 min. Add the sauce from the small bowl and stir together, 1 min. Remove the pan from the heat and add the noodles. Toss together until the sauce coats the noodles.
Divide the stir-fry between bowls and top with the meatballs, cilantro and cashews.