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Chinese meatballs with hoisin noodles

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 1/3 cup hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 garlic clove, crushed
  • 2cm fresh ginger, peeled, finely grated
  • 500g beef mince
  • 1 egg
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup sesame seeds
  • 450g packet hokkien noodles
  • 2 tablespoons vegetable oil
  • 1 medium red capsicum, chopped
  • 1 bunch baby bok choy, roughly chopped


  • 1
    Combine sauces, garlic and ginger in a small bowl. Combine mince, egg, breadcrumbs and 2 tablespoons of the sauce mixture in a bowl. Place sesame seeds on a plate. Using clean hands, shape level tablespoons of mince mixture into meatballs (this makes around 20 meatballs). Roll meatballs in sesame seeds.
  • 2
    Place noodles in a medium heatproof bowl. Cover with boiling water. Stand for 3 minutes or until soft. Separate noodles with a fork. Drain.
  • 3
    Meanwhile, heat half the oil in a large frying pan over medium heat. Cook meatballs, turning, for 6 to 8 minutes or until cooked through. Transfer meatballs to a plate lined with paper towel.
  • 4
    Heat a wok over high heat. Add remaining oil. Swirl to coat. Stir-fry capsicum for 1 minute. Add bok choy. Stir-fry for 1 minute. Add noodles, remaining sauce mixture and 2 tablespoons cold water. Stir-fry for 2 minutes or until heated through. Add meatballs. Toss to combine. Serve.

Source: taste.com.au


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