spoon spoon spoon Medium


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



1tbsp toasted sesame seeds

Spring onions finely sliced

Chilli and Chilli oil (drizzle)


  1. First, combine your glaze ingredients in a bowl.
  2. Next, start to cook your Moving Mountains meatballs, following the on-pack instructions.
  3. Once the meatballs are nearly cooked, add the glaze and simmer until thickened, set to one side and keep warm.
  4. 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.
  5. 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.
  6. Finally, serve your noodles, top with the glazed meatballs. Garnish with sesame seeds, spring onions and chillies.