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Choy sum, pork meatball & noodle soup
Prep 30 mins + chilling time | Cook 15 mins | Serves 4
500g pork mince
2 garlic cloves, crushed
2 tsp finely grated ginger
1⁄2 tsp Chinese Five Spice powder
1⁄4 cup salt reduced soy sauce
4 green onions (shallots), trimmed and finely sliced
450g fresh thin egg noodles
6 cups chicken stock
1 bunch baby choy sum, trimmed and cut into 6cm pieces
2 tsp sesame oil
100g snow peas, trimmed
Step 1 To make meatballs, combine pork, garlic, ginger, five spice, 1 tbs soy sauce and half the green onions in a bowl. Season with salt and pepper. Mix until combined. Form mixture into 20 small meatballs (using about 11⁄2 tbs mixture per meatball). Place in a single layer on a tray lined with baking paper. Cover and refrigerate for 30 minutes.
Step 2 Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and stand for 2 minutes until just tender. Drain, separate noodles and set aside.
Step 3 Bring stock and remaining soy sauce to the boil over high heat in a large saucepan. Reduce heat to medium-low, add meatballs and simmer, stirring occasionally, for 8–10 minutes until just cooked through. Add choy sum and sesame oil. Cover and cook for 1 minute until choy sum is vibrant green. Add snow peas and cook for 1 minute.
Step 4 Divide noodles among 4 deep serving bowls. Top with meatballs, choy sum and snow peas. Ladle soup into bowls, sprinkle with remaining green onions and serve.
Good for you ... Choy Sum
![Choy Sum](/assets/image-cache/choy-sum.ce905c36.jpg)
Good source of folate, beta carotene and vitamin C. Folate (one of the B vitamins) contributes to normal blood cells; beta carotene is converted to vitamin A and is important for good vision while vitamin C's functions include formation of a vital substance in bones, teeth, gums, blood capillaries.
Provides some iron, which is important for making red blood cells.