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Hoisin Meatball Noodle Bowls Featuring Sir Kensington’s Mayonnaise
4 servings
Steps
- Meatball time. In a medium bowl, combine the ground pork, Sir Kensington’s mayonnaise, garlic, ginger, curry, cilantro, and lime zest, season with a good pinch of sea salt, and mix well. Roll the mixture into small golf-ball sized meatballs. (these can be batch made and set aside)
- Slice & dice all your salad veggies. In a small bowl, combine the warm water, honey, fish sauce, garlic, spring onion, and chili, and mix. Toss the veggies with your salad dressing and set aside.
- Heat 1 tablespoon of vegetable oil in a medium pan set over medium-heat. When the oil is hot, and working in batches as necessary, drop in the meatballs and cook, turning every minute or so, for 7 – 8 minutes, until browned on all sides.
- Meanwhile, whisk together the chicken stock, hoisin, soy, and brown sugar in a medium bowl, then pour the sauce in with your meatballs. Bring to a simmer, then let the sauce bubble away for 5 to 6 minutes until it starts to thicken.
- While the meatballs are cooking, bring a large stockpot of salted water to a rapid boil, and cook the noodles according to the package directions. Drain and set aside.
- Serve your meatballs with noodles and salad then top with scallions, mint, and basil, and serve with lime wedges. Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
