Pork Ball Noodle Soup

Method

0 of 3 steps

Mix pork mince, garlic, chilli, ginger and juice of half the lime together and shape into balls about the size of a small walnut. You can refrigerate these until you’re ready to start cooking.
In a large non-stick saucepan heat vegetable oil until fairly hot. Add mince balls and fry, turning every so often, so they brown all over, about 10 mins. Turn up the heat, add spring onions and sesame seeds and fry, stirring for another minute. Add 900 ml boiling water, soy sauce and sesame oil (if using). Bring the soup to a rapid boil and add the chard (or equivalent), bring back to the boil, cover and simmer for another 3 minutes until the chard is cooked. Add noodles and cook, boiling rapidly for another few minutes, check the noodle packet to see how long they recommend cooking them for and follow this.
Add the remaining lime juice and serve in bowls sprinkled with coriander (if using).

Lovely. Time to eat!