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Korean Meatballs with Noodles
Medium
4
SERVES
15 MINS
PREP
10 MINS
COOK
INGREDIENTS
1 Pack Moving Mountains Meatballs
450g straight to wok Udon noodles
Meatball Glaze:
1 tbsp rice vinegar
50g soft light brown sugar
1 tbsp low sodium soy sauce
1 tbsp gochujang
Gochujang sauce for pan frying noodles
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
3 spring onions very thinly sliced (plus extra to garnish)
3 garlic cloves minced
1-2tbsp gochujang Korean chili paste
1 tbsp minced fresh ginger
1 tbsp low sodium soy sauce
¼ tsp salt
Garnish:
1tbsp toasted sesame seeds
Spring onions finely sliced
Chilli and Chilli oil (drizzle)
METHOD
- First, combine your glaze ingredients in a bowl.
- Next, start to cook your Moving Mountains meatballs, following the on-pack instructions.
- Once the meatballs are nearly cooked, add the glaze and simmer until thickened, set to one side and keep warm.
- Then in a food processor combine 150ml water, pepper, sesame oil, spring onion, garlic cloves, gochujang Korean chilli paste, fresh ginger, soy sauce and salt.
- Add the sauce to a wide pan, continue to cook and whisk occasionally until the sauce thickens. Don't allow sauce to boil and reduce heat if needed. Once the sauce is ready, add your straight-to-wok noodles and continue to cook until the sauce is reduced.
- Finally, serve your noodles, top with the glazed meatballs. Garnish with sesame seeds, spring onions and chillies.