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Serves
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Ingredients
Meatballs
  • 500 g pork mince
  • 2 large cloves of garlic, minced
  • 1 tbsp minced ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, green parts, finely diced (reserve a little for serving)
Soup
  • 15 g coriander, stalks only (reserve the leaves for serving)
  • 2 chunk of ginger
  • 2 cloves of garlic, peeled
  • 1 or 2 chillies depending on the heat you prefer
  • 2 spring onions, the white parts
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp rice wine vinegar
  • 2 tbsps soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tsp lemon grass paste
  • ½ a lime, juiced
  • 470 ml of stock, pork or chicken (1 pint)
  • 50 g rice noodles per person, cooked (cover with hot water for 5 minutes then drain)
  • 150 g white cabbage, shredded
  • 1 tsp white sugar
  • extra limes for serving
  • extra chilli for serving
  • sliced red pepper, either tinned or cooked for serving
Asian style pork ball noodle soup Asian style pork ball noodle soup
Asian style pork ball noodle soup

I love Gyoza's so I decided to create a meatball version of the ingredients I use inside the dumplings, served in a bowl of Asian noodle soup.

 

Prep 15 minutes
Total 40 minutes
  • Mash the pork mince with the rest of the meatball ingredients and with wet hands make even balls.
  • Heat a little oil in a pan and brown the balls in batches so they have colour on all sides, then place onto a baking sheet with parchment paper and bake in the oven at 180 degrees for 20 minutes.
  • In a blender make a paste with the coriander stalks, ginger, garlic, chilli, spring onions, cumin, coriander, vinegar, soy, sesame oil, fish sauce, lemongrass and lime juice.
  • Empty the paste into the meatball pan and cook for 2 minutes.
  • Add the stock and stir well.
  • Add the cabbage and the sugar and cook for 3 minutes.
  • Add the noodles.
  • Serve in a large bowl with the meatballs on top, the leaves from the coriander, lime wedges, freshly sliced chillies and some red pepper. Sprinkle over the extra diced spring onions.

 

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Asian style pork ball noodle soup

I love Gyoza's so I decided to create a meatball version of the ingredients I use inside the dumplings, served in a bowl of Asian noodle soup.

 

favorite
print
rate
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Meatballs
  • 500 g pork mince
  • 2 large cloves of garlic, minced
  • 1 tbsp minced ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, green parts, finely diced (reserve a little for serving)
Soup
  • 15 g coriander, stalks only (reserve the leaves for serving)
  • 2 chunk of ginger
  • 2 cloves of garlic, peeled
  • 1 or 2 chillies depending on the heat you prefer
  • 2 spring onions, the white parts
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp rice wine vinegar
  • 2 tbsps soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tsp lemon grass paste
  • ½ a lime, juiced
  • 470 ml of stock, pork or chicken (1 pint)
  • 50 g rice noodles per person, cooked (cover with hot water for 5 minutes then drain)
  • 150 g white cabbage, shredded
  • 1 tsp white sugar
  • extra limes for serving
  • extra chilli for serving
  • sliced red pepper, either tinned or cooked for serving

  • Mash the pork mince with the rest of the meatball ingredients and with wet hands make even balls.
  • Heat a little oil in a pan and brown the balls in batches so they have colour on all sides, then place onto a baking sheet with parchment paper and bake in the oven at 180 degrees for 20 minutes.
  • In a blender make a paste with the coriander stalks, ginger, garlic, chilli, spring onions, cumin, coriander, vinegar, soy, sesame oil, fish sauce, lemongrass and lime juice.
  • Empty the paste into the meatball pan and cook for 2 minutes.
  • Add the stock and stir well.
  • Add the cabbage and the sugar and cook for 3 minutes.
  • Add the noodles.
  • Serve in a large bowl with the meatballs on top, the leaves from the coriander, lime wedges, freshly sliced chillies and some red pepper. Sprinkle over the extra diced spring onions.

 

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com